Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

被引：0

作者：

Małgorzata Olszowy

Andrzej L. Dawidowicz

Małgorzata Jóźwik-Dolęba

机构：

[1] Maria Curie Sklodowska University,Faculty of Chemistry

[2] Pollena-Aroma,undefined

来源：

European Food Research and Technology | 2019年 / 245卷

关键词：

Phenolic acids; Antagonistic antioxidant effect; Additive antioxidant effect; Food components;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：1473 / 1485

页数：12