Guidelines for antioxidant assays for food components
Abstract Recently, research on antioxidants has become increasingly active in various fields. Antioxidants react through free radical or molecular oxygen quenching, being capable to either delay or inhibit the oxidation processes that occur under the influence of molecular oxygen or reactive oxygen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-03-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.10 |