Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products
Author:
Affiliation:
1. Division of Nutrition and Food Sciences, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey, UK
2. European Institute of Health and Medical Sciences, University of Surrey, Guildford, Surrey, UK
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600166
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