Natural Antioxidants
- 1 January 1980
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Antioxidant activity of browning products prepared from low molecular carbonyl compounds and amino acidsJournal of Agricultural and Food Chemistry, 1977
- Antioxidants and pigments ofAspergillus nigerJournal of the Science of Food and Agriculture, 1975
- ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION‐TYPE BROWNING REACTIONJournal of Food Science, 1975
- Über den Antioxydationsmechanismus der Tocopherole (α, β, γ, δ) in SchweinefettMolecular Nutrition & Food Research, 1968
- Pro‐ und Antioxydantien auf dem Fettgebiet XXI: Phenolische Verbindungen pflanzlichen UrsprungsFette, Seifen, Anstrichmittel, 1967
- Lipid Antioxidants in Plant TissueJournal of Food Science, 1965
- The Structure of a New Product from Yeast: 2-(6-Hydroxy-2-methoxy-3,4-methylenedioxyphenyl)-benzofuranJournal of the American Chemical Society, 1959
- ANTIOXIDANT EFFECT OF SOY AND COTTONSEED FLOURS IN RAW PASTRY MIXES AND BAKED PASTRY1Journal of Food Science, 1951
- ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY1Journal of Food Science, 1947
- CEREAL FLOURS AS ANTIOXIDANTS IN DAIRY PRODUCTS 1Journal of Food Science, 1939