Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Antioxidant and prooxidant abilities of foods and beverages — Lee Hua Long (2001) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Antioxidant and prooxidant abilities of foods and beverages
Shared by
Barry Halliwell
National University of Singapore
Antioxidant and prooxidant abilities of foods and beverages
Article
2001
en
Related publications
Article
1997
Antioxidant and prooxidant properties of vitamin C.
Barry Halliwell
,
Matt Whiteman
,
Lester Packer
,
J. Fuchs
Article
2020
Microorganisms: Producers of Melatonin in Fermented Foods and Beverages
Zhiluo Que
,
Tingting Ma
,
Yi Shang
,
Qian Ge
,
Qianwen Zhang
,
Authors
LL
Lee Hua Long
Barry Halliwell
National University of Singapore
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Pingkang Xu
,
Junxiang Zhang
,
Uwamahoro Francoise
,
Xu Liu
,
Xiangyu Sun
Article
1993
Evaluation of the antioxidant and prooxidant actions of gallic acid and its derivatives
Okezie I. Aruoma
,
A. Murcia
,
John Butler
,
Barry Halliwell
Journal of Agricultural and Food Chemistry
Chapter in a book
2016
Antioxidant Potential of Wild Plant Foods
Lillian Barros
,
Patrícia Morales
,
Ana Maria Carvalho
,
Isabel Cristina Fernandes Rodrigues Ferreira
Chapter in a book
2014
The role of high sugar foods and sugar-sweetened beverages in weight gain and obesity
Barry M. Popkin
,
George A. Bray
,
Frank B Hu
Discussion(0)
No comments yet. Be the first to comment.