Publication | Closed Access
Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf
316
Citations
25
References
2006
Year
Food ChemistryFood Bioactive CompoundTotal Phenolic ContentsPhytochemicalOregano LeafPhytochemistryPharmacologyBlack PeppercornPolyphenolics
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