Effect of Vitamin E and Vitamin C on the Antioxidant Activity of Malt Rootlets Extracts

Author:

Peyrat-Maillard M.N.,Bonnely S.,Rondini L.,Berset C.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. The effect of primary antioxidants and synergists on the activity of plant extracts in lard;BANIAS;Journal of American Oil Chemical Society,1992

2. Production of an antioxidant extract from malt rootlets;BONNELY;Proceedings of European Brewery Convention,1999

3. Antioxidant activity of malt rootlets extracts;BONNELY;Journal of Agricultural and Food Chemistry,2000

4. Antioxidant activity of the Labiatae;CUPPETT;Advances in Food and Nutrition Research,1998

5. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds;GOUPY;Journal of the Science of Food and Agriculture,1999

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