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Foods 2017, 6(8), 68; https://doi.org/10.3390/foods6080068

Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food

School of Clinical and Applied Sciences, Leeds Beckett University, Leeds LS1 3HE, UK
Received: 22 July 2017 / Revised: 4 August 2017 / Accepted: 4 August 2017 / Published: 14 August 2017
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There is a vast research literature on the antioxidant activity in food. [...] View Full-Text
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Parsons, B.J. Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food. Foods 2017, 6, 68.

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