Repositorio Institucional de la Universidad de Oviedo

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, Eva

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