Potential application of antioxidant capacity assays to assess the quality of edible vegetable oils
Author:
Publisher
Wiley
Subject
General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering
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3. Total antioxidant capacity of plant foods, bevarages and oils consumed in Italy assessed by three different in vitro assays.;Pellegrini;J. Nutr.,2003
4. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use.;Tuberoso;Food Chem.,2007
5. Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils.;Szydlowska-Czerniak;J. Am. Oil Chem. Soc.,2008
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