Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.nature.com/articles/1601685.pdf
Reference58 articles.
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4. Aruoma O (1998): Free radicals, oxidative stress and antioxidants in human health and disease. J. Am. Oil Chemists Soc. 75, 199–212.
5. Aruoma O, Spencer J, Warren D, Jenner P, Butler J & Halliwell B (1997): Characterization of food antioxidants, illustrated using commercial garlic and ginger preparations. Food Chem. 60, 149–156.
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