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Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic

Thi Thu Huong Huynh1, Wanwisa Wongmaneepratip2, Kanithaporn Vangnai1

  • 1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)
|April 13, 2024
PubMed

Keywords:
ABTSDPPHFRAPantioxidant activitiesflavonoidsmeat model systempolycyclic aromatic hydrocarbons

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