The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices

Baker, I., Chohan, M. and Opara, E.I. (2011) The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices. In: From plough through practice to policy; 04 - 06 Jul 2011, Reading, U.K.. (Unpublished)

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Item Type: Conference or Workshop Item (Paper)
Event Title: From plough through practice to policy
Organising Body: Nutrition Society
Research Area: Biological sciences
Faculty, School or Research Centre: Faculty of Science (until 2011) > School of Life Sciences
Depositing User: Katrina Clifford
Date Deposited: 14 Nov 2011 16:40
Last Modified: 14 Nov 2011 16:40
URI: http://eprints.kingston.ac.uk/id/eprint/21526

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