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Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products

Brown, JE and Kelly, MF (2007) Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 109 (1). pp. 66-71.

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Item Type: Article
Authors :
NameEmailORCID
Brown, JEj.e.brown@surrey.ac.ukUNSPECIFIED
Kelly, MFmary.kelly@surrey.ac.ukUNSPECIFIED
Date : 1 January 2007
Identification Number : https://doi.org/10.1002/ejlt.200600166
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Nutrition & Dietetics, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, anthocyanin, anthocyanidin, phenolic acid, copper chelation, lipid oxidation, LOW-DENSITY-LIPOPROTEIN, CYANIDIN 3-O-BETA-D-GLUCOSIDE, ANTIOXIDANT ACTIVITY, METABOLISM, MICROFLORA, ABSORPTION, REDUCTION, OXIDATION, ACIDS, RATS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:02
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/821959

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