ACS SYMPOSIUM SERIESzyxwvutsrqponmlkjihgfedcbaZYXWVUTSRQPONMLKJIHG 507 Phenolic Compounds in Food and Their Effects on Health II Antioxidants and Cancer Prevention Mou-Tuan Huang, EDITOR Rutgers, The State University of New Jersey Chi-Tang Ho, EDITOR Rutgers, The State University of New Jersey Chang Y. Lee, EDITOR Cornell University Developedfroma symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, NewYork, August 25-30, 1991 American Chemical Society, Washington, DC 1992 Downloaded via 54.162.69.248 on May 21, 2020 at 12:46:08 (UTC). See https://pubs.acs.org/sharingguidelines for options on how to legitimately share published articles. Huang et al.; Phenolic Compounds in Food and Their Effects on Health II ACS Symposium Series; American Chemical Society: Washington, DC, 1992.