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Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity
Author(s):
Anna Maria Nuutila
,
Riitta Puupponen-Pimiä
,
Marjukka Aarni
,
Kirsi-Marja Oksman-Caldentey
Publication date
Created:
June 2003
Publication date
(Print):
June 2003
Journal:
Food Chemistry
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
June 2003
Publication date (Print):
June 2003
Volume
: 81
Issue
: 4
Pages
: 485-493
Article
DOI:
10.1016/S0308-8146(02)00476-4
SO-VID:
6bd85ec7-9e8e-4920-86e4-61fe7a7a67c8
Copyright ©
© 2003
License:
http://www.elsevier.com/tdm/userlicense/1.0/
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