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Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
Home
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Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
BH
Bertram J.F. Hudson
Bertram J.F. Hudson
JL
Joseph I. Lewis
Joseph I. Lewis
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31 January 1983
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 10
(1)
,
47-55
https://doi.org/10.1016/s0308-8146(83)80001-6
Abstract
No abstract available
Keywords
ANTIOXIDANTS
HALE
FLAVONOID
PHENOLIC
CARBONYL
HYDROXYL
STRUCTURAL
FLAVONES
SLIGHTLY
POLYHYDROXY
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