Phenol Antioxidant Quantity and Quality in Foods: Vegetables
Author:
Affiliation:
1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510, and Institute of Biochemistry and Molecular Biology, University of Wroclaw, 51-184 Wroclaw, Poland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980295o
Reference37 articles.
1. Therapeutic actions of garlic constituents
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