Synergistic effects of α-tocopherol, β-sitosterol and squalene on antioxidant activity assayed by crocin bleaching method

Autor:	V. Vivanti, E. Finotti, G. Quaglia, M. D'Ambrosio, F. Paoletti
Rok vydání:	2000
Předmět:	chemistry.chemical_classification food.ingredient Antioxidant Food additive medicine.medical_treatment Sterol Crocin chemistry.chemical_compound Squalene food chemistry Triterpene Biochemistry medicine Tocopherol Food Science
Zdroj:	Nahrung/Food. 44:373-374
ISSN:	1521-3803 0027-769X
DOI:	10.1002/1521-3803(20001001)44:5<373::aid-food373>3.0.co;2-0
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8d7f1261daef994cb54ab75e8e564152 https://doi.org/10.1002/1521-3803(20001001)44:5<373::aid-food373>3.0.co Zobrazit plný text záznamu Plný text