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The characterization of antioxidants.
Halliwell B, Aeschbach R, Löliger J, Aruoma OI. Halliwell B, et al. Among authors: aeschbach r. Food Chem Toxicol. 1995 Jul;33(7):601-17. doi: 10.1016/0278-6915(95)00024-v. Food Chem Toxicol. 1995. PMID: 7628797 Review.
Dityrosine: in vitro production and characterization.
Amadò R, Aeschbach R, Neukom H. Amadò R, et al. Among authors: aeschbach r. Methods Enzymol. 1984;107:377-88. doi: 10.1016/0076-6879(84)07026-9. Methods Enzymol. 1984. PMID: 6503719 No abstract available.