Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods
Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods
G. Trakoontivakorn,P. Tangkanakul,K. Nakahara
2012 · DOI: 10.6090/JARQ.46.347
11 Citations