article
Spices as antioxidants
Trends in Food Science & Technology · 1995 · Vol. 6(8) · pp. 271–277
Phytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityEdible Oils Quality and AnalysisButylated hydroxyanisoleButylated hydroxytolueneAntioxidantFood scienceFlavourLipid oxidationChemistryFood additiveOrganic chemistry
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617
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74%
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References
Antioxidant Effects of Some Ginger Constituents
Journal of Food Science · 1993 · 719 citations
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