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Volumn 44, Issue 2, 2011, Pages 530-536

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

Author keywords

Antioxidant capacity; Galangal; Phenolic compounds; Spices; Total phenolic content

Indexed keywords

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; GALANGAL; GALANGIN; HUMAN HEALTH; LAURACEAE; NATURAL ANTIOXIDANTS; PHENOLIC COMPONENTS; PHENOLIC COMPOUNDS; PHENOLICS; PHOTODIODE ARRAY DETECTORS; RUTACEAE; TOTAL PHENOLIC CONTENT; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 79952313993     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.055     Document Type: Article
Times cited : (205)

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