Extraction and identification of antioxidants from the spice Aframomum danielli-Reference-Cited by-同舟云学术

Extraction and identification of antioxidants from the spice Aframomum danielli

Published:1998-08 Issue:8 Volume:75 Page:1047-1052
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Adegoke G. O.¹,Gopala Krishna A. G.²

Affiliation:

1. ; Department of Lipid Science and Traditional Foods; Central Food Technological Research Institute; Mysore 570 013 India

2. ; Department of Food Technology; University of Ibadan; Ibadan Nigeria

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-998-0285-3.pdf

Reference26 articles.

1. Fats, Oils and Fat Replacers;Giese;Food Technol.,1996

2. Toxicology and Biochemistry of Butylated Hydroxy Anisole and Butylated Hydroxy Toluene;Branen;J. Am. Oil Chem. Soc.,1975

3. Studies on Antioxidants: Their Carcinogenic and Modifying Effects on Chemical Carcinogenesis;Ito;Food Chem. Toxicol.,1986

4. Haemorrhages Due to Defective Blood Coagulation Do Not Occur in Mice and Guinea Pigs Fed Butylated Hydroxy Toluene but Nephro Toxicity Is Found in Mice;Takahashi;Ibid.,1992

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