Antioxidant Potential and Polyphenol Content of Selected Food
Author:
Affiliation:
1. a Department of Food Commodities Science and Technology , Medical University , Bialystok, Poland
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942910903176584
Reference33 articles.
1. Antioxidants and Human Disease: A General Introduction
2. Antioxidative Activity and Lycopene and β-Carotene Contents in Different Cultivars of Tomato (Lycopersicon Esculentum)
3. Vitamins E and C, beta-carotene, and other carotenoids as antioxidants
4. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon?
5. Polyphenols: food sources and bioavailability
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