Suppression of the tert-butylhydroquinone toxicity by its...

Food Chemistry 2016 / 05 Vol. 199

Suppression of the tert-butylhydroquinone toxicity by its grafting onto chitosan and further cross-linking to agavin toward a novel antioxidant and prebiotic material

Hernández-Valdepeña, Miguel A., Pedraza-Chaverri, José, Gracia-Mora, Isabel, Hernández-Castro, Rigoberto, Sánchez-Bartez, Francisco, Nieto-Sotelo, Jorge, Montiel, Carmina, Shirai, Keiko, Gimeno, Mique
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.12.042
Date:
May, 2016
File:
PDF, 488 KB
english, 2016
Conversion to is in progress
Conversion to is failed