Application of the oxidative stability index for assessing the antioxidant properties of flavonoids

Journal of Food Biochemistry

Volumn 28, Issue 4, 2004, Pages 337-349

  Harris, Gabriel K ^b   Willcox, Joye K ^a   Catignani, George L ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; AROMATIC COMPOUNDS; BIOASSAY; LIPIDS; OXIDATION; PROTEINS;

FLAVONOIDS; ISOFLAVONES; TOCOPHEROL STRIPPED CORN OIL (TSCO);

ANTIOXIDANTS;

ZEA MAYS;

EID: 8344219685     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.tb00076.x     Document Type: Article

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