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Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

Food ChemistryPrincipal Antioxidant CompoundsPolyphenolicsAntioxidant AssaysMedicineFood AnalysisPlant ExtractsPhytochemicalPharmacologyFood SafetyOxidative StressHealth Sciences