RUO Home

Repositorio Institucional de la Universidad de Oviedo

View Item 
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
    • español
    • English
JavaScript is disabled for your browser. Some features of this site may not work without it.

Browse

All of RUOCommunities and CollectionsBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issnAuthor profilesThis CollectionBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issn

My Account

LoginRegister

Statistics

View Usage Statistics

RECENTLY ADDED

Last submissions
Repository
How to publish
Resources
FAQs

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

Author:
Franco, Rafael; Martínez Pinilla, EvaUniovi authority
Publication date:
2017
Publisher version:
http://dx.doi.org/10.1016/j.foodchem.2017.05.040
Citación:
Food Chemistry, 235, p. 318-323 (2017); doi:10.1016/j.foodchem.2017.05.040
Descripción física:
p. 318-323
URI:
http://hdl.handle.net/10651/44004
ISSN:
0308-8146
DOI:
10.1016/j.foodchem.2017.05.040
Collections
  • Artículos [37550]
Files in this item
Métricas
Compartir
Exportar a Mendeley
Estadísticas de uso
Estadísticas de uso
Metadata
Show full item record
Página principal Uniovi

Biblioteca

Contacto

Facebook Universidad de OviedoTwitter Universidad de Oviedo
The content of the Repository, unless otherwise specified, is protected with a Creative Commons license: Attribution-Non Commercial-No Derivatives 4.0 Internacional
Creative Commons Image