Antioxidants and Total Peroxyl Radical-Trapping Ability of Olive and Seed Oils
Author:
Affiliation:
1. Dipartimento di Biochimica “G. Moruzzi”, Università degli Studi di Bologna, Via Irnerio, 48, 40126 Bologna, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010837t
Reference46 articles.
1. THE ROLE OF POLYUNSATURATED FATTY ACIDS IN DETERMINING VITAMIN E REQUIREMENT
2. Invited Review Free Radicals in Foods
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