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Methods to Evaluate the Antioxidant Activity

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Production Practices and Quality Assessment of Food Crops

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Authors and Affiliations

  1. Institute of Nutrition, Friedrich Schiller University Jena, 07743, Jena, Germany

    Volker Böhm & Karin Schlesier

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  1. Volker Böhm
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  1. World Food Ltd., Helsinki, Finland

    Ramdane Dris

  2. FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

    S. Mohan Jain

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Böhm, V., Schlesier, K. (2004). Methods to Evaluate the Antioxidant Activity. In: Dris, R., Jain, S.M. (eds) Production Practices and Quality Assessment of Food Crops. Springer, Dordrecht. https://doi.org/10.1007/1-4020-2534-3_3

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