Author Question: Antioxidant phytochemicals have the capacity to neutralize A) water. B) DNA. C) lipids. D) free ... (Read 59 times)

Pea0909berry · **on:** Aug 20, 2018

Antioxidant phytochemicals have the capacity to neutralize

A) water. B) DNA. C) lipids. D) free radicals.

Question 2

Food contamination

A) can occur only before produce was originally harvested.
B) is unlikely to result from retail environments such as grocery stores and restaurants.
C) is most likely to occur during the processing stage.
D) can occur at any point in the food production, retail, and preparation process.