Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1186/1475-2891-10-50.pdf
Reference14 articles.
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3. Kaefer CM, Milner JA: The role of herbs and spices in cancer prevention. J Nutr Biochem. 2008, 19: 347-361. 10.1016/j.jnutbio.2007.11.003.
4. Lai PK, Roy J: Antimicrobial and chemopreventive properties of herbs and spices. Curr Med Chem. 2004, 11: 1451-1460.
5. Suppakul P, Miltz J, Sonneveld K, Bigger SW: Antimicrobial properties of basil and its possible application in food packaging. J Agric Food Chem. 2003, 51: 3197-3207. 10.1021/jf021038t.
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