1. Benedict, R.C.; Strange, E.D.; Swift, C.E. Effect of lipid antioxidants on the stability of meat during storage. J. Agric. Fd. Chem. 1975, 18, 167.
2. Birch, G.G.; Lindley, M.G. Effects of sterols on the oxidative deterioration of heated oils in “Interactions of food components.” 1986, Elsevier Applied Science Publishers. New York.
3. Brouillard, R.; Cheminat, A. Flavonoids and Plant Color in: Plant Flavonoids in Biology and Medicine II: Biochemical, Cellular and Medicinal Properties, p. 93–106. 1988, Alan R.Liss, Inc. U.S.A.
4. Crawford, D.L.; Sinnhuber, R.O.; Aft, H. The effect of methylation upon the antioxidant and chelation capacity of quercetin and dihydroquercetin in a lard substrate. J. Fd. Sci. 1960, 26, 139.
5. Das, N.P.; Pereira, T.A. Effects of flavonoids on thermal autoxidation of palm oil: Structure and activity relationships. J. Am. Oil Chem. Soc. 1990, 67, 255.