The use of chemical markers and model studies to assess the in vitro pro- and antioxidative properties of methylxanthine-rich beverages

Food Reviews International

Volumn 17, Issue 4, 2001, Pages 385-418

  Stadler, Richard H ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTIOXIDATIVE PROPERTY; CHEMICAL MARKERS; FOOD CONSTITUENTS; IN-VITRO MODELS; OXIDATIVE REACTION; POTENTIAL HEALTH; PROCESSING CONDITION;

BEVERAGES; CHEMICAL MODIFICATION; FOOD PROCESSING;

CHEMICAL STABILITY;

EID: 0039845398     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-100108530     Document Type: Article

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