Evaluation of the polyphenolic contents and antioxidant properties of aqueous extracts of garlic, ginger, cayenne pepper and their mixture
Garlic (Allium sativum), Ginger (Zingiber officinale), and Cayenne Pepper (Capsicum fructences) are common culinary spices that are used singly or combined in the diet of many populations of the world and there is a long-held belief of their health-enhancing properties. This study investigated the...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Julius Kühn-Institut
2013-08-01
|
| Serie: | Journal of Applied Botany and Food Quality |
| Soggetti: | |
| Accesso online: | https://ojs.openagrar.de/index.php/JABFQ/article/view/2380 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|