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

dc.contributor.authorFranco, Rafael
dc.contributor.authorMartínez Pinilla, Eva 
dc.date.accessioned2017-10-31T10:48:03Z
dc.date.available2017-10-31T10:48:03Z
dc.date.issued2017
dc.identifier.citationFood Chemistry, 235, p. 318-323 (2017); doi:10.1016/j.foodchem.2017.05.040
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10651/44004
dc.format.extentp. 318-323
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.rights©,
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85019540624&doi=10.1016%2fj.foodchem.2017.05.040&partnerID=40&md5=b678f8080d4555f7d8d81efccbad775b
dc.titleChemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1016/j.foodchem.2017.05.040
dc.type.dcmitext
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2017.05.040


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