Free Radical Scavenging Properties of Wheat Extracts
Author:
Affiliation:
1. Department of Food Science and Human Nutrition and Department of Soil and Crop Sciences, Colorado State University, Fort Collins, Colorado 80523
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010964p
Reference27 articles.
1. Oxidative processes in meat and meat products: Quality implications
2. Antioxidants in Human Health and Disease
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