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TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA
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Document Date: 2007-11-20 12:39:00

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City

Universidad / Louis / Darmstadt / La Paz / St. Louis / /

Company

MEYER A.S. / PANNALA A.S. / Merck / Sigma-Aldrich / BDH Chemicals Ltd. / CRC Press / /

Country

Germany / United States / United Kingdom / Bolivia / Sweden / /

Facility

Lund University / Lund University Hospital / /

IndustryTerm

cancer prevention / food samples / important antioxidant food sources / gas chromatography / chemical activities / metal complexes / food use / supernatant solution / food / /

NaturalFeature

Titicaca Lake / Sorata valley / /

Organization

Lund University Hospital / American Dietetic Association / Swedish International Development Agency / US Federal Reserve / Swedish Research Council for Environment / Agricultural Sciences and Spatial Planning / Påhlsson Foundation / Department of La Paz / Lund University / Instituto de Investigaciones Químicas / /

Person

Mauricio Peñarrietaabc / VAN DE PUT / VAN BUREN / J. Antonio Alvaradoa / /

Position

*Corresponding author / Mayor / /

Product

acetic acid / sodium acetate / /

PublishedMedium

Journal of Agricultural and Food Chemistry / Food Technology / Journal of Organic Chemistry / /

Region

Spanish Mediterranean / /

Technology

nutraceuticals / gas chromatography / genotype / /

SocialTag