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Interactions between free and bound antioxidants under different conditions in food systems

Ecem Evrim Çelik1, Vural Gökmen1

  • 1Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Ankara, Turkey.

Critical Reviews in Food Science and Nutrition
|March 1, 2021
PubMed

Keywords:
Free antioxidantsantioxidant activitybound antioxidantsinteractionregenerationsynergism

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