Work

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES a, b

Year: 1952

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1952.tb16737.x

Authors: J. H. CHIPAULT, G. R. MIZUNO, J. M. HAWKINS, W. O. LUNDBERG

Institution: University of Minnesota

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2027644544

FWCI: 3.28

Cites: 5

Cited by: 205

Related to: 10