Antioxidant activity of selected Indian spices

Prostaglandins Leukotrienes and Essential Fatty Acids

Volumn 62, Issue 2, 2000, Pages 107-110

  Shobana, S ^a   Akhilender Naidu, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; ANTIOXIDANT; LINOLEIC ACID; LIPID; LIPOXYGENASE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CINNAMON; CONCENTRATION RESPONSE; CONTROLLED STUDY; DENATURATION; EXTRACT; FATTY ACID OXIDATION; FLAVOR; GARLIC; GINGER; HEATING; INDIA; LIPID PEROXIDATION; NONHUMAN; ONION; PEPPER; PRIORITY JOURNAL; SOYBEAN; SPICE;

ALLIUM CEPA; ALLIUM SATIVUM; CINNAMOMUM VERUM; GLYCINE MAX; MENTHA; ZINGIBER OFFICINALE;

EID: 0342699804     PISSN: 09523278     EISSN: None     Source Type: Journal    
DOI: 10.1054/plef.1999.0128     Document Type: Article

References (15)

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