![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Djuric Zora Powell Lakesha C.
Publisher: Informa Healthcare
ISSN: 1465-3478
Source: International Journal of Food Sciences and Nutrition, Vol.52, Iss.2, 2001-03, pp. : 143-149
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Nagal Shweta Kaur Charanjit Choudhary Harshawardhan Singh Jashbir Bhushan Singh Braj Singh K.N.
International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 8, 2012-12 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Antioxidant capacity in Ginkgo biloba
Food Research International, Vol. 35, Iss. 9, 2002-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Antioxidant activity of some roasted foods
Food Chemistry, Vol. 72, Iss. 2, 2001-02 ,pp. :