Simultaneous Determination of Three Antioxidants in Edible Vegetation Oil by GC-MS;

Research progress on analysis techniques and methods of antioxidants in oil and fat;

Detection for nine antioxidants in edible oils by HPLC;

Regulation Effect of Peroxide and Anti-Oxidants on Prostaglandins(PGs)Synthesis;

The total flavonoids of Glycyrrhiza added with vitamin C, citric acid or tartaric acid exhibit remarkable synergistic antioxidation activity in lard.

The amount depends on the ability that antioxidation system eliminates free radicals.

Effects of anti-oxidant on anti-oxidation property of MgO-C tapping hole;

Effects of anti-oxidants on tolerance to water deficit stress and activities of SOD and POD in cut rose;

Research on the anti-oxidation competency of ferrous hemoproteins modified by anti-oxidant;

Effects of oxidation inhibitor types and there concentrition on the the DNA extraction were studied by using the young leaf of Yali-pear and prince twenty century pear as the material and CTAB as the extracts.

The food additive based on its use can mainly be divided into four kinds,the antiseptic,the oxidation inhibitor,blends flavors n and the emulsifier.