Antioxidants in Foods: State of the Science Important to the Food Industry

Author:

Finley John W.1,Kong Ah-Ng2,Hintze Korry J.3,Jeffery Elizabeth H.4,Ji Li Li5,Lei Xin Gen6

Affiliation:

1. Office of National Programs, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States

2. Department of Pharmaceutics, Rutgers University, Piscataway, New Jersey 08854, United States

3. Department of Nutrition, Dietetics and Food Science, Utah State University, Logan, Utah 84322, United States

4. Department of Food Science and Human Nutrition, University of Illinois, Urbana−Champaign, Illinois 61820, United States

5. Department of Kinesiology, University of Wisconsin, Madison, Wisconsin 53706, United States

6. Department of Animal Science, Cornell University, Ithaca, New York 14850, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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