Effects of food structure and ingredient interactions on antioxidant capacity

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

Volumn , Issue , 2010, Pages 321-331

  Gordon, Michael H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant; Emulsion; Liposome; Metals; Oil; Proteins; Structure; Synergy

Indexed keywords

EID: 84903857069     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857090447.2.321     Document Type: Chapter

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