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Title: Wood
Issue Date: Oct-2011
Publisher: NISCAIR-CSIR, India
Abstract: The antioxidant capacity of oak wood used in the ageing of wine was studied by four different methods: measurement of scavenging capacity against a given radical (ABTS, DPPH), oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).
Page(s): 217-218
Appears in Collections:NPARR Vol.2(4) [October 2011]

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