Related references
Note: Only part of the references are listed.A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay
CC Wong et al.
FOOD CHEMISTRY (2006)
Antioxidant constituents in feverfew (Tanacetum parthenium) extract and their chromatographic quantification
CQ Wu et al.
FOOD CHEMISTRY (2006)
Antioxidant activity and phenolic content of raw and blanched Amaranthus species
I Amin et al.
FOOD CHEMISTRY (2006)
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
B Shan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Anti-oxidant activity and total phenolic content of some Asian vegetables
C Kaur et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Share Paper
