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	1.		Free radicals in food : chemistry, nutrition, and health effects Michael J. Morello, editor, Fereidoon Shahidi, editor, Chi-Tang Ho, editor by Ho, Chi-Tang Morello, Michael J Shahidi, Fereidoon Edition: 1st ed Publication details: Washington, DC American Chemical Society 2002 Availability: Items available for loan: Anna Centenary Library (1)Call number: 616.07 MOR.
	2.		Free radicals, oxidative stress, and antioxidants : pathological and physiological significance edited by Tomris Özben by Özben, Tomris NATO Advanced Study Institute on Free Radicals, Oxidative Stress, and Antioxidants: Pathological and Physiological Significance (1997 : Antalya, Turkey), North Atlantic Treaty Organization. Scientific Affairs Division Edition: 1st ed Publication details: New York Plenum Press 1998 Availability: Items available for loan: Anna Centenary Library (1)Call number: 616.07 OZB.

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