Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-018-0699-5.pdf
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3. Maisuthisakul P, Pasuk S, Ritthiruangdejc P (2008) Relationship between antioxidant properties and chemical composition of some Thai plants. J Food Compos Anal 21:229–240
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5. Wojdyło A, Oszmiański J, Czemerys R (2007) Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105:940–949
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