Hostname: page-component-848d4c4894-m9kch Total loading time: 0 Render date: 2024-05-22T03:25:03.958Z Has data issue: false hasContentIssue false
  • English
  • Français

Oxygen free radicals in food

Published online by Cambridge University Press:  28 February 2007

Henry W.-S Chan
Henry W.-S Chan
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Nutritional Aspects of Free Radicals’
Information
Proceedings of the Nutrition Society , Volume 46 , Issue 1 , February 1987 , pp. 35 - 41
Copyright
Copyright © The Nutrition Society 1987

References

Chan, H. W.-S. (1975). Chemistry and industry, 612–614.Google Scholar
Chan, H. W.-S. (1977). Journal of the American Oil Chemists' Society 54, 100–104.CrossRefGoogle Scholar
Chan, H. W.-S., Levett, G. & Griffiths, N. M. (1977). Journal of the Science of Food and Agriculture 28, 339–344.CrossRefGoogle Scholar
Chan, H. W.-S. (1982). Food Chemistry 9, 21–34.CrossRefGoogle Scholar
Galliard, T. & Chan, H. W.-S. (1980). In The Biochemistry of Plants, vol. 4, pp. 131–161 [Stumpf, P. K., editor]. London: Academic Press.Google Scholar
Swoboda, P. A. T. & Peers, K. E. (1979). In Progress in Flavour Research, pp. 275–279 [Land, D. G. and Nursten, H. E., editors]. London: Applied Science Publishers.Google Scholar