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

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

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