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Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575643/ https://www.ncbi.nlm.nih.gov/pubmed/28805716 http://dx.doi.org/10.3390/foods6080068 |
| _version_ | 1783260092720742400 |
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| author | Parsons, Barry J. |
| author_facet | Parsons, Barry J. |
| author_sort | Parsons, Barry J. |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-5575643 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2017 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-55756432017-09-01 Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food Parsons, Barry J. Foods Editorial MDPI 2017-08-14 /pmc/articles/PMC5575643/ /pubmed/28805716 http://dx.doi.org/10.3390/foods6080068 Text en © 2017 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Editorial Parsons, Barry J. Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title | Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title_full | Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title_fullStr | Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title_full_unstemmed | Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title_short | Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food |
| title_sort | antioxidants in food: the significance of characterisation, identification, chemical and biological assays in determining the role of antioxidants in food |
| topic | Editorial |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575643/ https://www.ncbi.nlm.nih.gov/pubmed/28805716 http://dx.doi.org/10.3390/foods6080068 |
| work_keys_str_mv | AT parsonsbarryj antioxidantsinfoodthesignificanceofcharacterisationidentificationchemicalandbiologicalassaysindeterminingtheroleofantioxidantsinfood |