TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA

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Date: 2007-11-20 12:39:00 Food science Nutrients Health Phenolic content in wine Proanthocyanidin Anthocyanin Oxygen radical absorbance capacity Flavonoid Flavan-3-ol Chemistry Nutrition Phenolic compounds in wine		TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA Add to Reading List Source URL: www.scielo.org.bo Download Document from Source Website File Size: 183,78 KB Share Document on Facebook

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