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May 2, 2011Food ChemistryOpen Access

Antioxidant capacities and total phenolic contents of 62 fruits

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Authors

FLFu LiGuangxi UniversityBXBotao XuJianghan UniversityXXXiang‐Rong XuGuangxi University

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Li et al. (2011) studied this question.

synapsesocial.com/papers/6aa44aaf60384f9abab7370fhttps://doi.org/10.1016/j.foodchem.2011.04.079
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