Oxidation of food components: An introduction

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Volumn , Issue , 2013, Pages 1-20

  Kołakowska, Anna ^a   Bartosz, Grzegorz ^b,c  

^a POMERANIAN MEDICAL UNIVERSITY   (Poland)

^b UNIVERSITY OF RZESZÓW   (Poland)

^c UNIVERSITY OF LODZ   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85123268141     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (70)

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