Work

Antioxidants in Foods: State of the Science Important to the Food Industry

Year: 2011

Type: review

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf2013875

Authors: John W. Finley, Ah-Ng Kong, Korry J. Hintze, Elizabeth H. Jeffery, Li Li Ji, Xin Gen Lei

Institutions: Agricultural Research Service, United States Department of Agriculture, Beltsville Agricultural Research Center, Rutgers, The State University of New Jersey, Utah State University, University of Illinois Urbana-Champaign, University of Wisconsin–Madison, Cornell University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: National Institute of Environmental Health Sciences

Award: Rutgers Center for Environmental Exposure and Disease (CEED)

OpenAlex ID: W1981189899

FWCI: 2.693

Cites: 118

Cited by: 346

Related to: 10