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Z4. Zupko, I., Hohmann, J., Redei, D., Falkay, G., Janicsak, G., and Mathe, I., Antioxidant activity of leaves of Salvia species in enzyme-dependent and enzyme-independent systems of lipid peroxidation and their phenolic constituents. Planta Med. 67, 366-368 (2001). 

Huang, W., Schwarz, K., German, B., Frankel E.N., and Hopia, A.I., Antioxidant activity of a-tocopherol and trolox in different lipids substrates Bulk oil-in-water emulsions. J. Agric. Food Chem., 44, 444, 1996. 

Herrmann, K. (1990) Significance of hydroxycinnamic acid compounds in food I. Antioxidant activity - Effects on the use, digestibility and microbial spoilage of food. Chem. Mikrobiol Technol. Lebensm. 12, 137-144. 

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See also in sourсe #XX -- [ ]

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