| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7592424 | Food Chemistry | 2015 | 38 Pages |
Abstract
Increasing lipophilicity by acetylation improves antioxidant activity of phenolic compounds in non-enzymatic lipid peroxidation assays.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ioanna C. Vlachogianni, Elizabeth Fragopoulou, Ioannis K. Kostakis, Smaragdi Antonopoulou,