Work

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

Year: 2006

Type: article

Source: American Journal of Clinical Nutrition

DOI: 10.1093/ajcn/84.1.95

Authors: Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bøhn, Kari Holte, David R Jacobs, Rune Blomhoff

Institutions: University of Minnesota, University of Oslo, Virginia Tech

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: bronze

OpenAlex ID: W2111413139

FWCI: 16.44

Cites: 51

Cited by: 621

Related to: 10