The scavenging capacity of combinations of lycopene, ß-carotene, vitamin e, and vitamin c on the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH)

Journal of Food Biochemistry

Volumn 33, Issue 2, 2009, Pages 232-245

  Chen, J ^a   Shi, J ^b   MacNaughton, L ^c   Kakuda, Y ^c   Xue, S J ^b   Ma, Y ^d   Zhang, M ^e   Jiang, Y ^f  

^a ZHEJIANG UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

^d HARBIN INSTITUTE OF TECHNOLOGY   (China)

^e INSTITUTE OF ANIMAL SCIENCE   (China)

^f SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 64149086574     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00214.x     Document Type: Article

References (24)

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