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 (Unpublished)
Full text not available from this archive.| 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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