Vanillin: More than a flavouring agent—a potent antioxidant-Reference-Cited by-同舟云学术

Vanillin: More than a flavouring agent—a potent antioxidant

Published:1989 Issue:1 Volume:48 Page:49-56
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Burri Josef,Graf Manfred,Lambelet Pierre,Löliger Jürgm

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference8 articles.

1. , , 1988 Protection d'un aliment contre l'oxydation. Swiss Patent deposited 6 April 1988, 1715-88-8.

2. Foods protected by the important biological antioxidant: Uric acid

3. 1979 Landolt-Börnstein numerical data and functional relationships in science and technology groupe 2: atomic and molecular physics groupe 2. In: Atomic and Molecular Physics Vol 9: Magnetic Properties of Free Radicals, eds & . Springer-Verlag, Berlin.

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