✦ LIBER ✦

Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System

✍ Scribed by E. Matuschek; U. Svanberg

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Redox Potential on Iron Valenc

✍ S. J. NOJEIM; F. M. CLYDESDALE; O. T. ZAJICEK 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 528 KB

Effect of pH and Ascorbic Acid on Iron V

✍ S. J. NOJEIM; F. M. CLYDESDALE 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 880 KB

Effects of Food Gums on Zinc and Iron So

✍ MICHAEL B. ZEMEL; PAULA C. ZEMEL 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 129 KB

Kinetic History Effect on Lipid Oxidatio

✍ T. P. LABUZA; J. O. RAGNARSSON 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 386 KB

Effects of catechin concentration on the

✍ Alastair Robertson 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 835 KB

In-vitro studies on the effect of polyph

✍ Andreas Finger 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 710 KB