Food systems approach to cancer prevention
Author:
Affiliation:
1. Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, USA
2. The Penn State Hershey Cancer Institute, Pennsylvania, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1028023
Reference182 articles.
1. Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage
2. Cancer Chemoprevention by Pomegranate: Laboratory and Clinical Evidence
3. Intake of Garlic and Its Bioactive Components
4. Effect of Genotype and Storage on Glycoalkaloid and Acrylamide Content and Sensory Attributes of Potato Chips
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