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Frontiers in Nutrition
(Mar 2024)
Editorial: Antioxidant properties of phytochemicals
Fujie Yan,
Jitbanjong Tangpong,
Wei Chen
Affiliations
Fujie Yan
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Jitbanjong Tangpong
Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, Thailand
Wei Chen
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
DOI
https://doi.org/10.3389/fnut.2024.1354987
Journal volume & issue
Vol. 11
Abstract
Read online
No abstracts available.
Keywords
antioxidant properties
phytochemicals
food chemistry
nutrition
functional food
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