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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 3
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Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

Susanne M. Henning Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USACorrespondence[email protected]
,
Yanjun Zhang Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Navindra P. Seeram Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, Rhode Island, USA
,
Ru-Po Lee Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Piwen Wang Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Susan Bowerman Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
&
David Heber Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
 show all
Pages 219-225 | Published online: 01 Dec 2010

References

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