Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/46748
Title: Is it conceivable, possible or useful to increase the antioxidant activity of food?
Authors: Benzie, IFF 
Issue Date: 2011
Source: The EU- Hong Kong China Symposium on Traditional Ingredients in Food a Competitive Marriage? Hong Kong, 9th March 2011 How to cite?
URI: http://hdl.handle.net/10397/46748
Appears in Collections:Conference Paper

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