1. Occurrence of lipid oxidation products in foods;Addis;Food and Chemical Toxicology,1986
2. Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: Use of different assays;Al-Duais;European Food Research and Technology,2009
3. Antioxidant activity of fresh and processed jalapeño and serrano peppers;Alvarez-Parrilla;Journal of Agricultural and Food Chemistry,2011
4. Determination of peroxide value. Cd 8-53;AOCS,1990
5. Standard test methods for determining gas permeability characteristics of plastic film and sheeting;ASTM,1995