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
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 212 |
Pages (from-to) | 319-328 |
Number of pages | 10 |
ISSN | 1438-2377 |
Publication status | Published - 2001 |
ID: 7775463