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Author Question: Antioxidant phytochemicals have the capacity to neutralize A) water. B) DNA. C) lipids. D) free ... (Read 69 times)

Pea0909berry

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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.


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ryansturges

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Reply #1 on: Aug 20, 2018
Answer to Question 1

D

Answer to Question 2

D


Pea0909berry

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Reply 2 on: Aug 20, 2018
Wow, this really help

JaynaD87

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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