Investigation of plant extracts for the protection of processed foods against lipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | European Food Research and Technology |
Vol/bind | 212 |
Sider (fra-til) | 319-328 |
Antal sider | 10 |
ISSN | 1438-2377 |
Status | Udgivet - 2001 |
ID: 7775463