Article citationsMore>>

L. Su, J. J. Yin, D. Charles, K. Q. Zhou, J. Moore and L. L. Yu, “Total Phenolic Contents, Chelating Capacities, and Radical-Scavenging Properties of Black Peppercorn, Nutmeg, Rosehip, Cinnamon and Oregano Leaf,” Food Chemistry, Vol. 100, No. 3, 2007, pp. 990-997.

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top