LIPID PEROXIDATION: A REVIEW OF CAUSES, CONSEQUENCES, MEASUREMENT AND DIETARY INFLUENCES

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BENZIE I.F.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION Year:1996 | Volume:47 | Issue:3 Page(s): 233-261

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Information Journal Paper

Title

LIPID PEROXIDATION: A REVIEW OF CAUSES, CONSEQUENCES, MEASUREMENT AND DIETARY INFLUENCES

Author(s)

BENZIE I.F. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTY OF THYMUS DAENENSIS ESSENTIAL OIL

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APA: Copy

BENZIE, I.F.. (1996). LIPID PEROXIDATION: A REVIEW OF CAUSES, CONSEQUENCES, MEASUREMENT AND DIETARY INFLUENCES. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, 47(3), 233-261. SID. https://sid.ir/paper/583109/en

Vancouver: Copy

BENZIE I.F.. LIPID PEROXIDATION: A REVIEW OF CAUSES, CONSEQUENCES, MEASUREMENT AND DIETARY INFLUENCES. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION[Internet]. 1996;47(3):233-261. Available from: https://sid.ir/paper/583109/en

IEEE: Copy

I.F. BENZIE, “LIPID PEROXIDATION: A REVIEW OF CAUSES, CONSEQUENCES, MEASUREMENT AND DIETARY INFLUENCES,” INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, vol. 47, no. 3, pp. 233–261, 1996, [Online]. Available: https://sid.ir/paper/583109/en

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