Andrzej L Dawidowicz et al.
Journal of food science and technology, 52(7), 4523-4529 (2015-07-04)
The presented paper shows the influence of temperature increase in the range typically used during antioxidant measurements (15-35 °C) on the estimation of antioxidant properties of phenolic compounds (caffeic acid, ferulic acid, gallic acid, trolox, butylhydroxyanisole, butylhydroxytoluene and 2,6-diisopropylphenol) in associating