Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Published 2013 View Full Article

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Title
Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 2, Pages 321-326
Publisher
Elsevier BV
Online
2013-10-24
DOI
10.1016/j.lwt.2013.09.019

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