ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] Salicyluric acid was detected during attempts to decrease the development of oxidized flavours in milk by increasing the level of anti-oxidants or sequestrants of dietary origin. Since all rations fed to dairy cattle contain flavonoids, which are non-toxic and possess anti-oxidant properties, a ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/194290a0
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