Publication result detail
Studium antioxidačního účinku vybraných potravin
MÁROVÁ, I.
Original Title
Studium antioxidačního účinku vybraných potravin
English Title
Study of antioxidative effect of selected foods
Type
Paper in proceedings (conference paper)
Original Abstract
Antioxidative effect of selected plant foods was studied using stabile dipicryl-hydrazyl radical. The highest effect was observed in lemon, kiwi and pepper. Antioxidative effect exhibited positive corelation with ascorbate content in the food.
English abstract
Antioxidative effect of selected plant foods was studied using stabile dipicryl-hydrazyl radical. The highest effect was observed in lemon, kiwi and pepper. Antioxidative effect exhibited positive corelation with ascorbate content in the food.
Key words in English
antioxidants, plant foods
Authors
MÁROVÁ, I.
Released
03.09.2001
Publisher
Univerzita Mateja Bela
Location
Banská Bystrica
ISBN
80-89029-24-8
Book
Sborník, 53.zjazd chemických spoločností
Pages from
269
Pages count
1
BibTex
@inproceedings{BUT3761,
author="Ivana {Márová}",
title="Studium antioxidačního účinku vybraných potravin",
booktitle="Sborník, 53.zjazd chemických spoločností",
year="2001",
pages="1",
publisher="Univerzita Mateja Bela",
address="Banská Bystrica",
isbn="80-89029-24-8"
}