Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)

Suchandra Chatterjee, Zareena Niaz, S. Gautam, Soumyakanti Adhikari, Prasad S. Variyar, Arun Sharma
  • Food Chemistry, January 2007, Elsevier
  • DOI: 10.1016/j.foodchem.2006.02.008

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http://dx.doi.org/10.1016/j.foodchem.2006.02.008

The following have contributed to this page: Soumyakanti Adhikari