2003•Food ChemistryRequires access

Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

Anna Maria Nuutila, Riitta Puupponen‐Pimiä, Marjukka Aarni, Kirsi‐Marja Oksman‐Caldentey

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Key concepts: Antioxidant, Lipid peroxidation, Chemistry, Scavenging, Allium, Food science, Allium sativum, Hydrolysis

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Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity — Research Paper | ScholarLens