| dc.contributor.author | Franco, Rafael | |
| dc.contributor.author | Martínez Pinilla, Eva | |
| dc.date.accessioned | 2017-10-31T10:48:03Z | |
| dc.date.available | 2017-10-31T10:48:03Z | |
| dc.date.issued | 2017 | |
| dc.identifier.citation | Food Chemistry, 235, p. 318-323 (2017); doi:10.1016/j.foodchem.2017.05.040 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10651/44004 | |
| dc.format.extent | p. 318-323 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Chemistry | |
| dc.rights | ©, | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019540624&doi=10.1016%2fj.foodchem.2017.05.040&partnerID=40&md5=b678f8080d4555f7d8d81efccbad775b | |
| dc.title | Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.foodchem.2017.05.040 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2017.05.040 | |
