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January 1, 1996Journal of Agricultural and Food Chemistry

Antioxidant Properties of Novel Tetraoxygenated Phenylindan Isomers Formed during Thermal Decomposition of Caffeic Acid

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FGF. GuillotAMArmand MalnoëRSRichard H. Stadler

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Guillot et al. (1996) studied this question.

synapsesocial.com/papers/6a9cb4d0c42eb00825f7c1dahttps://doi.org/10.1021/jf9508155
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