Polyhydroxy chalcones and flavanones as antioxidants for edible oils
- 1 January 1983
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 12 (3) , 205-212
- https://doi.org/10.1016/0308-8146(83)90007-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Polyhydroxy flavonoid antioxidants for edible oils. Phospholipids as synergistsFood Chemistry, 1983
- Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activityFood Chemistry, 1983
- Production and use of natural antioxidantsJournal of Oil & Fat Industries, 1981