Antioxidant Capacity of Tea and Common Vegetables-Reference-Cited by-同舟云学术

Antioxidant Capacity of Tea and Common Vegetables

Published:1996-01-01 Issue:11 Volume:44 Page:3426-3431
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cao Guohua¹,Sofic Emin¹,Prior Ronald L.¹

Affiliation:

1. USDA-ARS, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, Massachusetts 02111, and Nutritional Science Department, University of Connecticut, Storrs, Connecticut 06269

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9602535

Reference54 articles.

1. Commodity consumption and ischemic heart disease mortality, with special reference to dietary practices

2. A prospective study of nutritional factors and hypertension among US men.

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