Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States | Science Based Nutrition

June 30, 2006

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Filed under: Main Content — Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bohn, Kari Holte, David R Jacobs Jr, Rune Blomhoff @ 5:00 pm

Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bohn, Kari Holte, David R Jacobs Jr, Rune Blomhoff
Jul 1, 2006; 84:95-135

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Powered by WordPress