Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy

Francesca Giuffrida; Frédéric Destaillats; Maria Herrero Egart; Bernadette Hug; Pierre-Alain Golay; Leif Horsfelt Skibsted; Fabiola Dionisi

doi:10.1016/j.foodchem.2006.03.010

Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy

Francesca Giuffrida, Frédéric Destaillats, Maria Herrero Egart, Bernadette Hug, Pierre-Alain Golay, Leif Horsfelt Skibsted, Fabiola Dionisi

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

37 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	101
Udgave nummer	3
Sider (fra-til)	1108-1114
Antal sider	7
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2006.03.010
Status	Udgivet - 2007

Adgang til dokumentet

10.1016/j.foodchem.2006.03.010

Citationsformater

@article{100b77d0a1c111ddb6ae000ea68e967b,

title = "Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy",

author = "Francesca Giuffrida and Fr{\'e}d{\'e}ric Destaillats and Egart, {Maria Herrero} and Bernadette Hug and Pierre-Alain Golay and Skibsted, {Leif Horsfelt} and Fabiola Dionisi",

year = "2007",

doi = "10.1016/j.foodchem.2006.03.010",

language = "English",

volume = "101",

pages = "1108--1114",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy

AU - Giuffrida, Francesca

AU - Destaillats, Frédéric

AU - Egart, Maria Herrero

AU - Hug, Bernadette

AU - Golay, Pierre-Alain

AU - Skibsted, Leif Horsfelt

AU - Dionisi, Fabiola

PY - 2007

Y1 - 2007

U2 - 10.1016/j.foodchem.2006.03.010

DO - 10.1016/j.foodchem.2006.03.010

M3 - Journal article

SN - 0308-8146

VL - 101

SP - 1108

EP - 1114

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -