title: Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. ricard_bou@ub.edu
authors: Ricard
authors: R
authors: Bou
authors: Rafael
authors: R
authors: Codony
authors: Alba
authors: A
authors: Tres
authors: Eric A
authors: EA
authors: Decker
authors: Francesc
authors: F
authors: Guardiola
mesh_terms: D005296:Ferrous Compounds / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D006861:Hydrogen Peroxide / Q000032:analysis* / Q000737:chemistry; D010636:Phenols; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013454:Sulfoxides; D014992:Xylenes / Q000737:chemistry*
chemical_list: D005296:Ferrous Compounds; D010636:Phenols; D013454:Sulfoxides; D014992:Xylenes; D006861:Hydrogen Peroxide; C016833:xylenol orange