Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

标题
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 2, Pages 530-536
出版商
Elsevier BV
发表日期
2010-11-09
DOI
10.1016/j.foodres.2010.10.055

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