Work

Interactions between free and bound antioxidants under different conditions in food systems

Year: 2021

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2021.1892584

Authors: Ecem Evrim Çelik, Vural Gökmen

Institution: Hacettepe 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

OpenAlex ID: W3134863629

FWCI: 0.231

Cites: 91

Cited by: 22

Related to: 10