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 (Unpublished)

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