Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

LWT - Food Science and Technology - Tập 40 Số 1 - Trang 1-11 - 2007
Anna Podsędek1
1Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, 90-924 Łódź, Stefanowskiego 4/10, Poland

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