Designing the Antioxidant Properties of Low-Processed Food

Antioxidants (Basel). 2020 Oct 12;9(10):975. doi: 10.3390/antiox9100975.

Author

Michał Świeca¹

Affiliation

¹ Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

Abstract

Food is the most valuable source of components exhibiting antioxidant properties [...].

Publication types

Editorial