Prediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy
The antioxidant capacity of extracts from 33 local Thai vegetables was determined by ABTS, DPPH, FRAP and FCRC assays. The extracts had a wide range of antioxidant activities and could be categorized into three groups: high, moderate and low antioxidant activities. The antioxidant activities of th...
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| Main Authors: | , , , , , |
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| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Subjects: | |
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=5966 http://cmuir.cmu.ac.th/jspui/handle/6653943832/66136 |
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| Institution: | Chiang Mai University |
| Language: | English |