Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration

出版年份 2017 全文链接

标题

作者

关键词

Antioxidants, Oxidative stress, Alzheimer’s disease, Reducing power, Reducing agents, Vitamin E

出版物

Volume 235, Issue -, Pages 318-323

出版商

Elsevier BV

发表日期

2017-05-09

DOI

10.1016/j.foodchem.2017.05.040

联系作者

Explore over 38,000 international journals covering a vast array of academic fields.

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now