THE ANTIOXIDANT PROPERTIES OF NATURAL SPICESa,b
- 1 January 1952
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 17 (1-6) , 46-55
- https://doi.org/10.1111/j.1365-2621.1952.tb16737.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Die Endgruppe in der CelluloseThe Science of Nature, 1938