2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods-Reference-Cited by-同舟云学术

2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods

Published:2014-12-12 Issue:1 Volume:14 Page:67-80
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Nieva-Echevarría Bárbara¹,Manzanos María J.¹,Goicoechea Encarnación¹,Guillén María D.¹

Affiliation:

1. Food Technology; Faculty of Pharmacy; Lascaray Research Center; Univ. of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain

Publisher

Wiley

Subject

Food Science

Reference136 articles.

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3. Thermal stability of some commercial natural and synthetic antioxidants and their mixtures;Allam;J Food Lipids,2002

4. Long-term antioxidant exposure effects on female primates;Allen;Arch Environ Health,1976

5. Analytical strategies to evaluate antioxidants in food: a review;André;Trends Food Sci Tech,2010

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