Antioxidant properties of differently processed spinach products

Die Nahrung

Volumn 46, Issue 4, 2002, Pages 290-293

  Castenmiller, J J M ^a   Linssen, J P H ^a   Heinonen, I M ^b   Hopia, A I ^b   Schwarz, K ^c   Hollmann, P C H ^a   West, C E ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF HELSINKI   (Finland)

^c UNIVERSITY OF KIEL   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036688376     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020701)46:4<290::AID-FOOD290>3.0.CO;2-I     Document Type: Article

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