Increasing the antioxidant content of food: a personal view on whether this is possible or desirable
Author:
Affiliation:
1. Department of Health Technology and Informatics, The Hong Kong Polytechnic University, Kowloon, Hong Kong
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.621934
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