The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
Monica Hauger Carlsen(University of Oslo), Rune Blomhoff(Oslo University Hospital), Chiho Sanada(Akita University), Bente Halvorsen(University of Oslo), Laura Sampson(Harvard University), David R. Jacobs(University of Minnesota), Haruki Senoo(Akita University), C. Willey(Boston University), Kari Holte(University of Oslo), Siv Kjølsrud Bøhn(Norwegian University of Life Sciences), Katherine M. Phillips(Virginia Tech), Walter C. Willett(Harvard University), Ingrid Barikmo(OsloMet – Oslo Metropolitan University), Steinar Dragland(NILU), Nega Berhe(University of Oslo), Yuko Umezono(Akita University)
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