Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
- 1 January 1983
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 10 (1) , 47-55
- https://doi.org/10.1016/s0308-8146(83)80001-6
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipidsJournal of the Science of Food and Agriculture, 1981
- Naturally-occurring antioxidants in leaf lipidsJournal of the Science of Food and Agriculture, 1980
- The Effect of Methylation Upon the Antioxidant and Chelation Capacity of Quercetin and Dihydroquercetin in a Lard Substratea, b, cJournal of Food Science, 1961