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- Magnetic Resonance in Food Science: A View to the Future, Suppression effects of spice plants on free radical formation. G. A. Webb, P. S. Belton, A. M. Gil, I. Delgadillo, Bozidar Lj. Milic, Sonja M. Djilas, Natasa B. Milic
, 2001
, Pages 105-109
- Chemistry, Biological Activities and Therapeutic Applications of Medicinal Plants in Ayurveda, Chapter 12 Phytochemical and Pharmacological Aspects of Cissus quadrangularis in Ayurveda. Dhanalekshmi UM, Jawaid Akhtar, Shah Alam Khan
, 2023
, Pages 289-324
- Biosynthesis: Volume 2, Biosynthesis of phenolic compounds derived from shikimate. T. A. Geissman, J. B. Harborne
, 1973
, Volume 2
, Pages 215-240
- Culinary Herbs and Spices: A Global Guide, CHAPTER 22 Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum)
, 2021
, Pages 405-421
- Biosynthesis: Volume 1, Biosynthesis of phenolic compounds. T. A. Geissman, J. B. Harborne
, 1972
, Volume 1
, Pages 119-157
- Food Flavors and Chemistry: Advances of the New Millennium, Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.). A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, V. Povilaityte, P. R. Venskutonis, G. Juknevičiene
, 2001
, Pages 567-577
- Foreign Compound Metabolism in Mammals: Volume 3, Biotransformations. D. E. Hathway, D. E. Hathway, C. T. Bedford
, 1975
, Volume 3
, Pages 201-448
- Foreign Compound Metabolism in Mammals: Volume 3, Compound index. D. E. Hathway
, 1975
, Volume 3
, Pages 688-698