Antioxidant potential of western parsley (petroselinum crispum) extract and its effects on oxidative stabilities of food during storage

Journal of Food Biochemistry

Volumn 36, Issue 6, 2012, Pages 739-747

  Jia, Huijuan ^a,b   Ren, Huifeng ^b   Deng, Chuanzong ^b   Kato, Hisanori ^a   Endo, Hideaki ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT POTENTIAL; ANTIOXIDATIVE PROPERTY; ETHOXYQUIN; HEADSPACE OXYGEN; LONG-TERM STORAGE; OXIDATIVE STABILITY; PHYTOCHEMICALS; POTENT ANTIOXIDANTS; SECONDARY OXIDATION PRODUCTS; STORAGE PERIODS; STORAGE STABILITY; SYNERGISTIC ACTION; SYNTHETIC ANTIOXIDANTS;

HEAVY METALS; OXIDATION RESISTANCE; PLANTS (BOTANY);

FOOD STORAGE;

PETROSELINUM CRISPUM;

EID: 84870558726     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00597.x     Document Type: Article

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