Antioxidant properties of phenolic compounds in macadamia nuts
- 1 November 1996
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 73 (11), 1585-1588
- https://doi.org/10.1007/bf02523529
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Evaluation of gas chromatography—fourier transform infrared spectroscopy—mass spectrometry for analysis of phenolic compoundsJournal of Chromatography A, 1991
- Antioxidant effect of natural phenols on olive oilJournal of Oil & Fat Industries, 1991
- Collection and Identification of Allelopathic Compounds from the Undisturbed Root System of Bigalta Limpograss (Hemarthria altissima)Plant Physiology, 1982
- FACTORS AFFECTING MACADAMIA NUT STABILITY. 3. Effects of Roasting Oil Quality and AntioxidantsJournal of Food Science, 1971