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Antioxidant Assays

  • Charles D
Springer New York, (2012), 9-38
DOI: 10.1007/978-1-4614-4310-0_2
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Abstract

The antioxidant capacity of natural products has been measured by a variety of methods and is determined by several factors and thus it should be mentioned which factor is being measured by the method employed. There is no universal method that can measure the...

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APA

Charles, D. J. (2012). Antioxidant Assays. In Antioxidant Properties of Spices, Herbs and Other Sources (pp. 9–38). Springer New York. https://doi.org/10.1007/978-1-4614-4310-0_2

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