Work

Activated oxygen species and oxidation of food constituents

Year: 1978

Type: review

Source: C R C Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408397809527250

Authors: Malgorzata B. Korycka‐Dahl, Thomas Richardson, Christopher S. Foote

Institutions: University of Wisconsin–Madison, University of California, Los Angeles

Language: English

Topic: Antioxidant Activity and Oxidative Stress

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2079964520

FWCI: 2.454

Cites: 164

Cited by: 171

Related to: 10