Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05750.x/fullpdf
Reference25 articles.
1. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
2. Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines
3. Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation
4. Inositol phosphates and cell signalling
5. Antioxidant Determinations by the Use of a Stable Free Radical
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