Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
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About Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
This paper, published in 2004, received 1.4k indexed citations . Written by Xianli Wu, Gary R. Beecher, Joanne M. Holden, David B. Haytowitz, Susan E. Gebhardt and Ronald L. Prior covering the research area of Organic Chemistry and Biochemistry. It is primarily cited by scholars working on Biochemistry (854 citations), Plant Science (478 citations) and Food Science (408 citations). Published in Journal of Agricultural and Food Chemistry.
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This paper is also available at doi.org/10.1021/jf049696w.