Antioxidant Properties of Novel Tetraoxygenated Phenylindan Isomers Formed during Thermal Decomposition of Caffeic Acid
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9), 2503-2510
- https://doi.org/10.1021/jf9508155
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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