Antioxidant capacity and phenolic content of some Thai culinary plants
The antioxidant capacity of red and green bird chili (Capsicum frutescens Linn.), red and green chili spur pepper (Capsicum annuum Linn. var. acuminatum Fingerh.), red and white holy basil (Ocimum sanctum Linn.), garlic (Allium sativum Linn.), and pumpkin (Cucurbita moschata Decne.), which have been...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Maejo University
2007-08-01
|
| Series: | Maejo International Journal of Science and Technology |
| Subjects: | |
| Online Access: | http://www.mijst.mju.ac.th/vol1/100-106.pdf |