Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970234a
Reference29 articles.
1. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants
2. Food colorants: Anthocyanins
3. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
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