Antioxidant activity and phenolic compounds in selected herbs

W Zheng, SY Wang - Journal of Agricultural and Food chemistry, 2001 - ACS Publications
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic
contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined. The …
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Antioxidant activity and phenolic compounds in selected herbs.

W Zheng, SY Wang - Journal of Agricultural and Food Chemistry, 2001 - europepmc.org
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic
contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined. The …

[引用][C] Antioxidant activity and phenolic compounds in selected herbs

WEI ZHENG, SY WANG - Journal of agricultural and food …, 2001 - pascal-francis.inist.fr
Antioxidant activity and phenolic compounds in selected herbs CNRS Inist Pascal-Francis CNRS
Pascal and Francis Bibliographic Databases Simple search Advanced search Search by …

Antioxidant activity and phenolic compounds in selected herbs

W Zheng, SY Wang - Journal of agricultural and food …, 2001 - pubmed.ncbi.nlm.nih.gov
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic
contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined. The …

Antioxidant activity and phenolic compounds in selected herbs

W Zheng, SY Wang - Journal of Agricultural and Food Chemistry, 2001 - experts.illinois.edu
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic
contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined. The …

Antioxidant activity and phenolic compounds in selected herbs.

W Zheng, SY Wang - 2001 - cabidigitallibrary.org
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic
contents in extracts of 27 culinary herbs (Carum carvi, Allium schoenoprasum, Plectranthus …
[PDF] academia.edu

[PDF][PDF] Antioxidant Activity and Phenolic Compounds in Selected Herbs

W Zheng, SY Wang - J. Agric. Food Chem, 2001 - academia.edu
Antioxidants are compounds that can delay or inhibit the oxidation of lipids or other
molecules by inhibiting the initiation or propagation of oxidizing chain reactions (1). The …

[引用][C] Antioxidant Activity and Phenolic Compounds in Selected Herbs

W Zheng, SY Wang - Journal of Agricultural and Food Chemistry, 2001 - infona.pl
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[引用][C] Antioxidant Activity and Phenolic Compounds in Selected Herbs

W Zheng, SY Wang - Journal of Agricultural and Food Chemistry, 2001 - cir.nii.ac.jp
Antioxidant Activity and Phenolic Compounds in Selected Herbs | CiNii Research CiNii 国立
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[引用][C] Antioxidant activity and phenolic compounds in selected herbs

W ZHENG - J Agric Food Chem, 2001 - cir.nii.ac.jp