【序号】:1
【作者】:Milan Suhaj
【题名】:Spice antioxidants isolation and their antiradical activity: a review
【期刊】:Journal of Food Composition and Analysis,
【年、卷、期、起止页码】:2006,Volume 19, Issues 6-7, September-November Pages 531-537
【全文链接】:
【序号】:2
【作者】:A.M. Descalzo, A.M. Sancho
【题名】:A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
【期刊】:Meat Science,
【年、卷、期、起止页码】:2008, Volume 79, Issue 3, July Pages 423-436
【全文链接】:
【序号】:3
【作者】:Vitaly Roginsky, Eduardo A. Lissi
【题名】:Review of methods to determine chain-breaking antioxidant activity in food
【期刊】:Food Chemistry,
【年、卷、期、起止页码】:2005, Volume 92, Issue 2, September Pages 235-254
【全文链接】:
【序号】:4
【作者】:Paolo Scartezzini, Ester Speroni
【题名】:Review on some plants of Indian traditional medicine with antioxidant activity
【期刊】:Journal of Ethnopharmacology,
【年、卷、期、起止页码】:2000,Volume 71, Issues 1-2, July Pages 23-43
【全文链接】:
【序号】:5
【作者】:Adam Matkowski
【题名】:Plant in vitro culture for the production of antioxidants — A review
【期刊】:Biotechnology Advances,
【年、卷、期、起止页码】:2008, Volume 26, Issue 6, November-December Pages 548-560
【全文链接】: