Antioxidant properties of differently processed spinach products

• 1 July 2002
• journal article
• Published by Wiley in Molecular Nutrition & Food Research
• Vol. 46  (4) , 290-293
• https://doi.org/10.1002/1521-3803(20020701)46:4<290::aid-food290>3.0.co;2-i

Abstract

Keywords

• ANTIOXIDANT ACTIVITY
• LIPID OXIDATION
• SPINACH PRODUCTS