Przemysł Spożywczy > 2011 > 65 > 9
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journal ISSN : | 0033-250X |
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[1] Brewer M. S.: 2010. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety Volume 10, 4, 221-247.
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[2] Chohan M., Forster-Wilkins G., Opara E. I.: 2008. Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS* radical cation assay. Plant Foods for Human Nutrition, 63, 47-52.
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[3] Gao X., Ohlander M., Jeppsson N., Bjork L., Trajkorski V.: 2000. Changes in antioxidant effects and their relationship to phytonurients in fruits of Sea buckthorn (Hippophae rhamnoides L.) during maturation. Journal of Agricultural and Food Chemistry, vol. 48, 5, 1485-1490.