Free radicals and food additives
By: edited by Okezie I. Aruoma and Barry Halliwell.
Contributors: Aruoma, Okezie I., 1951-; Halliwell, Barry.
Publisher: Taylor & Francis; CRC Press
Published: 1991
Place of publication: London; New York
Language: eng
Number of pages: 201
Subjects: Food additives -- Toxicology.; Free radicals (Chemistry) -- Toxicology.; Free radical reactions -- Health aspects.; Nutrient interactions.
Notes: Includes bibliographical references and index.