Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: A review of the factors that influence the method's performance

被引：162
作者：
Bou, Ricard [1 ,2 ]
Codony, Rafael [2 ]
Tres, Alba [2 ]
Decker, Eric A. [1 ]
Guardicila, Francesc [2 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[2] Univ Barcelona, Fac Pharm, Dept Nutr & Food Sci, CeRTA, Barcelona 08028, Spain
来源：
ANALYTICAL BIOCHEMISTRY | 2008年 / 377卷 / 01期
关键词：
D O I：
10.1016/j.ab.2008.02.029
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
[No abstract available]
引用
收藏
页码：1 / 15
页数：15
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