Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food
Foods
.
2017 Aug 14;6(8):68.
doi: 10.3390/foods6080068.
Author
Barry J Parsons
1
Affiliation
1
School of Clinical and Applied Sciences, Leeds Beckett University, Leeds LS1 3HE, UK. b.parsons@leedsbeckett.ac.uk.
PMID:
28805716
PMCID:
PMC5575643
DOI:
10.3390/foods6080068
Abstract
There is a vast research literature on the antioxidant activity in food. [...].
Publication types
Editorial