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NTIS 바로가기Journal of microbiology and biotechnology, v.27 no.2, 2017년, pp.388 - 394
Lee, Sang Gil (Department of Nutritional Sciences, University of Connecticut) , Wang, Taoran (Department of Nutritional Sciences, University of Connecticut) , Vance, Terrence M. (Department of Nutritional Sciences, University of Connecticut) , Hurbert, Patrice (Department of Nutritional Sciences, University of Connecticut) , Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University) , Koo, Sung I. (Department of Nutritional Sciences, University of Connecticut) , Chun, Ock K. (Department of Nutritional Sciences, University of Connecticut)
Although several analytical methods for measuring total antioxidant capacity (TAC) have been applied to biological samples, there were often dissimilar results due to the different principles of methods applied. Thus, this study aimed to validate four conventional analytical methods for measuring pl...
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