EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS

Ana Vânia Carvalho; Renan de Almeida Maciel; Jacqueline Chaves Beckman; Lorena P. Maciel

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS

Ana Vânia Carvalho ¹ ; Renan de Almeida Maciel ² ; Jacqueline Chaves Beckman ; Lorena P. Maciel

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Ana Vânia Carvalho et al. EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-antioxidant-activity-of-peppers-by-the-abts-and-dpph-methods?lang=en>. Acesso em: 09 Nov. 2026. Copy citation

Ana Vânia Carvalho, 2022, EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-antioxidant-activity-of-peppers-by-the-abts-and-dpph-methods?lang=en>. Copy citation

Ana Vânia Carvalho. (2022, May). EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Ana Vânia Carvalho, EVALUATION OF ANTIOXIDANT ACTIVITY OF PEPPERS BY THE ABTS AND DPPH METHODS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-antioxidant-activity-of-peppers-by-the-abts-and-dpph-methods?lang=en Copy citation

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¹ Eastern Amazon Research Centre ;

² Universidade Federal do Pará

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Bioactive Compounds and Functional Foods

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