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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Interaction among phenols in food fortification: negative synergism on antioxidant capacity

Manuel Pinelo1, Lara Manzocco, Maria José Nuñez

  • 1Escuela Técnica Superior de Ingeniería, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782 Santiago de Compostela, Spain. mpinelo@usc.es

Journal of Agricultural and Food Chemistry
|March 5, 2004
PubMed

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