Siv Kjølsrud Bøhn

1 ta ish

University of Oslo

1. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

   Bente Halvorsen, Monica Hauger Carlsen, Katherine M. Phillips +4

   Maqola20063 iqtibos

   ABIABI:AkademIndex/2026.other.699821