Antioxidative effect of compounds isolated from Globularia alypum L. structure–activity relationship-Reference-Cited by-同舟云学术

Antioxidative effect of compounds isolated from Globularia alypum L. structure–activity relationship

Published:2007-09 Issue:7 Volume:40 Page:1246-1252
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Es-Safi Nour-Eddine,Kollmann Albert,Khlifi Samira,Ducrot Paul-Henri

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Kinetics and mechanism of antioxidant activity using the DPPH° free radical methods;Bondet;Lebensmittel–Wissenschaft und Technologie,1997

5. Flavonoids as antioxidants: determination of radical-scavenging efficiencies;Bors,1990

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