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Updated: Aug 1, 2025

Evaluation of Oxidative Stress in Biological Samples Using the Thiobarbituric Acid Reactive Substances Assay
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Published on: May 12, 2020

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Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Elsa Daniela Othón-Díaz1, Jorge O Fimbres-García1, Marcela Flores-Sauceda1

  • 1Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico.

Antioxidants (Basel, Switzerland)
|April 28, 2023
PubMed

Keywords:
Quercusantioxidantsfood ranciditylipid oxidationphenolic compounds

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