Antioxidant activity of phenolic compounds in 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidation: Synergistic and antagonistic effects
Author:
Affiliation:
1. ; Département Science de l’Aliment, Laboratoire de Chimie des Substances Naturelles: Antioxydants, Arômes, Colorants; Ecole Nationale Supérieure des Industries Agricoles et Alimentaires; I, Avenue des Olympiades 91744 Massy Cedex France
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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3. Measuring Antioxidant Efficiency of Wort, Malt, and Hops Against the 2,2′-Azobis(2-amidinopropane)dihydrochloride-Induced Oxidation of an Aqueous Dispersion of Linoleic Acid;Liégeois;J. Agric. Food Chem.,2000
4. Comparison of the Antioxidative Activity of Some Acid-Phenols: Structure-Activity Relationship;Cuvelier;Biosci. Biotechnol. Biochem.,1992
5. Behavior of Phenolic Antioxidants in a Partitioned Medium: Structure-Activity Relationship;Cuvelier;J. Am. Oil Chem. Soc.,2000
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