STABILIZATION OF MEAT LIPIDS WITH FLAVONOIDS AND FLAVONOID-RELATED COMPOUNDS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1993.tb00234.x/fullpdf
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1. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants
2. Effects of flavonoids on thermal autoxidation of palm oil: Structure-activity relationships
3. Polyhydroxy chalcones and flavanones as antioxidants for edible oils
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