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Article
Biologically Important Thiols in Aqueous Extracts of Spcies and Evaluation of Their In vitro Antioxidant Properties
Food Chemistry
  • K Manda
  • N Ercal
  • Craig D. Adams, Utah State University
Document Type
Article
Publication Date
1-1-2010
Citation Information
Manda, K., Ercal, N., Adams, C. (2010) “Biologically Important Thiols in Aqueous Extracts of Spices and Evaluation of Their In vitro Antioxidant Properties,” Food Chemistry, 118, 589-593.