Total Phenolics and Antioxidant Activities of Fenugreek, Green Tea, Black Tea, Grape Seed, Ginger, Rosemary, Gotu Kola, and Ginkgo Extracts, Vitamin E, and tert-Butylhydroquinone
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049645z
Reference24 articles.
1. Phenolic antioxidants
2. Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
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