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      Flavonoid content of several vegetables and their antioxidant activity

      Author(s): , ,
      Publication date (Electronic):
      Journal: Journal of the Science of Food and Agriculture
      Publisher: Wiley

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          Use of a free radical method to evaluate antioxidant activity

          W. Brand-Williams, M.E. Cuvelier, C Berset (1995)
          LWT - Food Science and Technology, 28(1), 25-30
          Article 0 comments Cited 1979 times – based on 0 reviews     Review now
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            Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

            Makoto Oyaizu (1986)
            Article 0 comments Cited 503 times – based on 0 reviews     Review now
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              Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

              Kazuko. Shimada, Kuniko. Fujikawa, Keiko. Yahara … (1992)
              Article 0 comments Cited 398 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Journal of the Science of Food and Agriculture
                Abbreviated Title: J. Sci. Food Agric.
                Publisher: Wiley
                ISSN: 00225142
                Publication date Created: April 2000
                Publication date (Print): April 2000
                Publication date (Electronic): July 06 2000
                Volume: 80
                Issue: 5
                Pages: 561-566
                Article
                DOI: 10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
                SO-VID: 4c5943f3-6f17-4932-b6fb-a9dee9ac56a7
                Copyright © © 2000
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                http://doi.wiley.com/10.1002/tdm_license_1.1

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