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Antioxidant activity of Caryocar brasiliense (pequi) and characterization of components by electrospray ionization mass spectrometry

  • Published:2008-10 Issue:3 Volume:110 Page:711-717
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Roesler Roberta,Catharino Rodrigo R.,Malta Luciana G.,Eberlin Marcos N.,Pastore Gláucia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Antioxidants and lipid oxidation in food – A critical appraisal;Adegoke;Journal of Food Science and Technology,1998

2. Cerrado: Espécies vegetais úteis;Almeida,1994

3. Oxidants, antioxidants, and degenerative diseases of aging;Ames;Proceedings of the National Academy of Sciences of the United States of America,1993

4. The causes and prevention of cancer;Ames;Proceedings of the National Academy of Sciences of the United States of America,1995

5. Electrospray ionization mass spectrometry fingerprinting of beer;Araujo;Analyst,2005
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