Sprouts as antioxidant food resources and young people's taste for them.

Moriyama M, Oba K

DOI: 10.1002/biof.552210147
Published: 2004
Container: BioFactors (Oxford, England)
Publisher: Not recorded
Open access: no

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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.1002/biof.552210147,
  title = {Sprouts as antioxidant food resources and young people's taste for them.},
  author = {Moriyama M and Oba K},
  year = {2004},
  journal = {BioFactors (Oxford, England)},
  doi = {10.1002/biof.552210147},
  url = {https://doi.org/10.1002/biof.552210147}
}

RIS

TY  - JOUR
TI  - Sprouts as antioxidant food resources and young people's taste for them.
AU  - Moriyama M
AU  - Oba K
PY  - 2004
JO  - BioFactors (Oxford, England)
DO  - 10.1002/biof.552210147
UR  - https://doi.org/10.1002/biof.552210147
ER  -

APA

M, M., & K, O. (2004). Sprouts as antioxidant food resources and young people's taste for them.. BioFactors (Oxford, England). https://doi.org/10.1002/biof.552210147

Source records

pubmed · retrieved 2026-09-26T18:33:53.774Z
europe-pmc · retrieved 2026-09-26T18:33:53.791Z