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		In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems / Sotirios Kiokias, Theodoros Varzakas and Vassiliki Oreopoulou by Kiokias, Sotirios \| Varzakas, Theodoros \| Oreopoulou, Vassiliki. Source: Critical Reviews in Food Science and NutritionMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		The effect of natural antioxidants on the colour of dried / cooked sausages / Bo-Anne Rohlik, Petr Pipek and Jan Panek by Rohlik, Bo-Anne \| Pipek, Petr \| Panek, Jan. Source: Czech Journal of Food SciencesMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Green HPLC method for simultaneous analysis of three natural antioxidants by analytical quality by design / Ramya Jonnalagadda, Seetharaman Rathinam, Krishnaveni Nagappan and Vinodhini Chandrasekar by Jonnalagadda, Ramya \| Rathinam, Seetharaman \| Nagappan, Krishnaveni \| Chandrasekar, Vinodhini. Source: Journal of AOAC INTERNATIONALMaterial type: Article; Format: print Online access: Link to Intranet Availability: No items available. Add to cart (remove)

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