Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
Elsa Daniela Othón-Díaz, Jorge O Fimbres-García, Marcela Flores-Sauceda, B. Silva‐Espinoza, L. López-Martínez, A. T. Bernal-Mercado, J. Ayala-Zavala
Antioxidants