Publication | Closed Access
Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States
613
Citations
31
References
2006
Year
Food ChemistryNutritionFood Bioactive CompoundDietary ExposureRedox-active CompoundsEnvironmental EngineeringMedicineBioactive CompoundsPublic HealthPharmacologyUnited StatesPolyphenolicsOxidative Stress
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