On the Antioxidant Property of Spice Powders in Foods

• 1 January 1962
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 9  (7) , 290-293
• https://doi.org/10.3136/nskkk1962.9.290

Abstract

Keywords

• ANTIOXIDANT PROPERTY
• PROPERTY OF SPICE
• SPICE POWDERS IN FOODS