Antioxidant properties of ginger (Kaempferia angustifolia Rosc.) and its chemical markers-Reference-Cited by-同舟云学术

Antioxidant properties of ginger (Kaempferia angustifolia Rosc.) and its chemical markers

Published:2017-04-25 Issue:sup1 Volume:20 Page:1158-1172
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yeap Yunie Soon Yu¹,Kassim Nur Kartinee¹,Ng Rou Chian¹,Ee Gwendoline Cheng Lian¹,Saiful Yazan Latifah²,Musa Khalid Hamid³

Affiliation:

1. Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

2. Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

3. Food Science Program, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia

Funder

IPS research grant

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1286508

Reference28 articles.

1. Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays

2. Oxidative Stress: Introductory Remarks

3. Antioxidants in Longevity and Medicine

4. Polyphenol Content and Antioxidant Effects in Herb Teas

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