1. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft und Technologie,1995
2. Britton, G., & Hornero-Mendez, D. (1997). Carotenoids and colour in fruit and vegetables. In: F. A. Tomas-Barberan, & R. J. Robins (Eds.), Phytochemistry of fruit and vegetables. Proceedings of the phytochemical society of Europe (pp. 11–27). Oxford: Clarendon Press
3. Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers;Byers;Annual Review of Nutrition,1992
4. Antioxidant capacity of tea and common vegetables;Cao;Journal of Agricultural and Food Chemistry,1996
5. Fruit and vegetable intakes and prostate cancer risk;Cohen;Journal of National Cancer Institute,2000