Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/4140
DC FieldValueLanguage
dc.contributor.authorĐilas, Sonjaen_US
dc.contributor.authorČanadanović-Brunet, Jasnaen_US
dc.contributor.authorĆetković, Gordanaen_US
dc.date.accessioned2019-09-23T10:32:13Z-
dc.date.available2019-09-23T10:32:13Z-
dc.date.issued2002-
dc.identifier.issn14519372en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/4140-
dc.description.abstract© 2002, CI and CEQ. All rights reserved. This paper attempts to lead the reader an understanding of what free radicals are and how they can form during lipid oxidation. Also, it provides some information out natural antioxidants (tocopherols and tocotrienols, flavonoids, polyphenols, tannines, melanoidihes, carotenoids, ascorbates) and the echanisms of their protection from radical damage. The sources of natural antioxidants are: oil seeds, teas, vegetables, fruits, spices and herbs.en_US
dc.language.isoenen_US
dc.publisherBelgrade: Association of the Chemical Engineers of Serbiaen_US
dc.relation.ispartofChemical Industry and Chemical Engineering Quarterlyen_US
dc.titleAntioxidants in fooden_US
dc.typeOtheren_US
dc.identifier.scopus2-s2.0-85034580135-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85034580135-
dc.description.versionPublisheden_US
dc.relation.lastpage113en_US
dc.relation.firstpage105en_US
dc.relation.issue1en_US
dc.relation.volume8en_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptTehnološki fakultet, Katedra za primenjene i inženjerske hemije-
crisitem.author.deptTehnološki fakultet, Katedra za primenjene i inženjerske hemije-
crisitem.author.orcid0000-0003-1154-1366-
crisitem.author.orcid0000-0002-3175-6076-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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