Iron reduction potentiates hydroxyl radical formation only...

Food Chemistry 2012 Vol. 135; Iss. 4

Iron reduction potentiates hydroxyl radical formation only in flavonols

Kateřina Macáková, Přemysl Mladěnka, Tomáš Filipský, Michal Říha, Luděk Jahodář, František Trejtnar, Paolo Bovicelli, Ilaria Proietti Silvestri, Radomír Hrdina, Luciano Saso
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Volume:
135
Year:
2012
Language:
english
DOI:
10.1016/j.foodchem.2012.06.107
File:
PDF, 886 KB
english, 2012
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