Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices-Reference-Cited by-同舟云学术

Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices

Published:2010-09 Issue:1 Volume:122 Page:260-266
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Konczak Izabela,Zabaras Dimitrios,Dunstan Matthew,Aguas Patricia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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4. Cribb, J., Latham, Y., & Ryder, M. (2005) Indigenous Australian foods for the global palate. Terrain.org. A journal of the build and natural Environments, 16 Retrieved 01.07.09.

5. CSIRO Media release 98/213, Sept. 9, 1998. Retrieved 23.07.09.

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