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Pankaj Sharma and R.P. Singh, 2013. Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method. American Journal of Food Technology, 8: 83-101.
DOI: 10.3923/ajft.2013.83.101
URL: https://scialert.net/abstract/?doi=ajft.2013.83.101
DOI: 10.3923/ajft.2013.83.101
URL: https://scialert.net/abstract/?doi=ajft.2013.83.101