Free radicals in food : chemistry, nutrition, and health effects 
Michael J. Morello, editor, Fereidoon Shahidi, editor, Chi-Tang Ho, editor 
 - 1st ed 
 - Washington, DC  American Chemical Society  2002 
 - xii, 356 p. : ill. ; 24 cm 
<br/><br/> Includes bibliographical references and indexes 
<br/><br/><label>ISBN: </label>9780841237414 
<br/><br/><label>ISSN: </label>2001053394 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food - Composition - Congresses<br/>Free radicals (Chemistry) - Congresses<br/>Free radicals (Chemistry) - Pathophysiology - Congresses
<br/><br/><label>Dewey Class. No.: </label>616.07 MOR