Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 101 (2), 515-523
- https://doi.org/10.1016/j.foodchem.2006.02.008
Abstract
No abstract availableKeywords
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