Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 791-797

  Mourtzinos, Ioannis ^a   Konteles, Spyros ^b   Kalogeropoulos, Nick ^a   Karathanos, Vaios T ^a  

^a Laboratory of Food Chemistry   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Differential scanning calorimetry; DPPH radical dot ; GC MS; Oxidation studies; Vanillic acid

Indexed keywords

EID: 59649099164     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.014     Document Type: Article

References (37)

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