Antioxidant Activity of Tomato Products As Studied by Model Reactions Using Xanthine Oxidase, Myeloperoxidase, and Copper-Induced Lipid Peroxidation
- 12 April 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (5) , 1442-1448
- https://doi.org/10.1021/jf990782j
Abstract
No abstract availableKeywords
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