Work

Antioxidant Potential of Spices and Their Active Constituents

Year: 2012

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2011.585525

Author: K. Srinivasan

Institution: Central Food Technological Research Institute

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2038714196

FWCI: 1.179

Cites: 122

Cited by: 314

Related to: 9