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Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development
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Comparison between free radical scavenging capacity and oxidative stability of nut oils

Sara Arranz1, Rosa Cert2, Jara Pérez-Jiménez1

  • 1Department of Metabolism and Nutrition, Instituto del Frío, CSIC, c/ José Antonio Novais 10, 28040 Madrid, Spain.

Food Chemistry
|June 6, 2015
PubMed

Keywords:
DPPH()Nut oilsPolyphenolsRancimatTocopherols

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