Antioxidant evaluation protocols: Food quality or health effects-Reference-Cited by-同舟云学术

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Antioxidant evaluation protocols: Food quality or health effects

Published:2004-10-14 Issue:6 Volume:219 Page:561-571
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Becker Eleonora Miquel,Nissen Lise R.,Skibsted Leif H.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1012-4.pdf

Reference82 articles.

1. Chipault JR (1962) Antioxidants for food use. In Lundberg WO (ed) Autoxidation and Antioxidants, Wiley, New York, pp 477?542

2. Halliwell B, Gutteridge JMC (1989) Free Radicals in Biology and Medicine, 2 Ed., Clarendon, Oxford, UK, pp 22?85

3. Rice-Evans C (2004) Free Radical Biol Med 36:827?828

4. Azzi A, Davies KJA, Kelly F (2004) FEBS Lett 558:3-6

5. Uri N (1961) Mechanism of antioxidation. In Lundberg WO (ed) Autoxidation and Antioxidants, Wiley, New York, pp 133?169

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