Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method

标题
Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 3, Pages C258-C262
出版商
Wiley
发表日期
2010-03-09
DOI
10.1111/j.1750-3841.2010.01534.x

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