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Publikováno v:
Food Chemistry. 97:452-458
The antioxidant activities (AA) of Sechium edule extracts were tested by three established in vitro methods, namely reducing power, β-carotene linoleate model and 1,1- diphenyl-2 picrylhydrazyl (DPPH) radical-scavenging. Leaf ethanolic extracts and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d22d90a9368463c9e6c1e0b0b49c789b
https://doi.org/10.1016/j.foodchem.2005.05.024
https://doi.org/10.1016/j.foodchem.2005.05.024
