Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads-Reference-Cited by-同舟云学术

Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads

Published:2007-01-17 Issue:3 Volume:55 Page:734-740
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Michalska Anna¹,Ceglinska Alicja¹,Amarowicz Ryszard¹,Piskula Mariusz Konrad¹,Szawara-Nowak Dorota¹,Zielinski Henryk¹

Affiliation:

1. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn, Poland, and Warsaw Agricultural University, Nowoursynowska 159C, 02-787 Warsaw, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062425w

Reference40 articles.

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