Antioxidant Properties of Novel Tetraoxygenated Phenylindan...

Journal of Agricultural and Food Chemistry 1996 / 01 Vol. 44; Iss. 9

Antioxidant Properties of Novel Tetraoxygenated Phenylindan Isomers Formed during Thermal Decomposition of Caffeic Acid

Guillot, François L., Malnoë, Armand, Stadler, Richard H.
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Volume:
44
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9508155
Date:
January, 1996
File:
PDF, 190 KB
english, 1996
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