Work

Free radicals and food additives

Year: 1992

Type: book-review

Source: Food Chemistry

DOI: 10.1016/0308-8146(92)90040-9

Author: M.H. Gordon

Language: English

Topic: Free Radicals and Antioxidants

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W277764201

Cites:

Cited by: 244

Related to: 7