Free Radicals in Foods: Chemistry, Nutrition, and Health Effects

被引：0

作者：

Morello, Michael J.

Shahidi, Fereidoon

Ho, Chi-Tang

机构：

[1] Quaker Oaks Company, 617 West Main Street, Barrington, IL 60010-4199, United States

[2] Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada

[3] Canada Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, United States

来源：

ACS Symposium Series | 2002年 / 807卷

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页码：1 / 9