Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

被引：0
|
作者：
Małgorzata Olszowy
Andrzej L. Dawidowicz
Małgorzata Jóźwik-Dolęba
机构：
[1] Maria Curie Sklodowska University,Faculty of Chemistry
[2] Pollena-Aroma,undefined
来源：
European Food Research and Technology | 2019年 / 245卷
关键词：
Phenolic acids; Antagonistic antioxidant effect; Additive antioxidant effect; Food components;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：1473 / 1485
页数：12
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