Comparative evaluation of various total antioxidant capacity assays applied to phytochemical compounds of indian culinary spices

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 1711-1716

  Deepa, G ^a   Ayesha, S ^a   Nishtha, K ^a   Thankamani, M ^a  

^a D Y PATIL UNIVERSITY   (India)

Author keywords

Antioxidant activity; Bay leaf; Cardamom; Coriander; Flavonoids; Phenolics

Indexed keywords

EID: 84884681551     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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