Spices and Herbs as a Source of Natural Antioxidants for Food-Reference-Cited by-同舟云学术

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Spices and Herbs as a Source of Natural Antioxidants for Food

Published:2016-07-10 Issue:7 Volume:5 Page:280-288
ISSN:2319-7692
Container-title:International Journal of Current Microbiology and Applied Sciences
language:
Short-container-title:Int.J.Curr.Microbiol.App.Sci

Author:

Kapadiya Dhartiben B.,Dabhi Bhumika K.,Aparnathi Kishorkumar D.

Publisher

Excellent Publishers

Subject

General Medicine

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of bee bread supplementation on Japanese quails: laying performance, eggshell chemical composition and serum biochemistry;Biologia;2024-03-12

2. Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758);Italian Journal of Food Science;2023-11-21

3. Antioxidant and Cytotoxic Activities of Leaf and Stem Extracts of Barleria albostellata C.B. Clarke;Horticulturae;2023-11-13

4. Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals;Plants;2023-01-29

5. The consumption of sea buckthorn (Hippophae rhamnoides L.) effectively alleviates type 2 diabetes symptoms in spontaneous diabetic rats;Research in Veterinary Science;2022-12

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