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Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

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Citace článku v časopise:
ORSAVOVÁ, Jana, Irena HLAVÁČOVÁ, Jiří MLČEK, Lukáš SNOPEK a Ladislava MIŠURCOVÁ. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Food Chemistry [online]. 2019, vol. 284, s. 323-333. [cit. 2020-12-03]. ISSN 0308-8146. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0308814619301402.

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