Enhancing the antioxidant effect of α-tocopherol with rosemary in inhibiting catalyzed oxidation caused by Fe2+ and hemoprotein
- 1 January 1993
- journal article
- Published by Elsevier in Food Research International
- Vol. 26 (6), 405-411
- https://doi.org/10.1016/0963-9969(93)90086-x
Abstract
No abstract availableKeywords
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