Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)

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dc.contributor.authorChatterjee, S.
dc.contributor.authorNiaz, Z.
dc.contributor.authorGautam, S.
dc.contributor.authorAdhikari, S.
dc.contributor.authorVariyar, P. S.
dc.contributor.authorSharma, A.
dc.date.accessioned2010-01-29T08:47:44Z
dc.date.available2010-01-29T08:47:44Z
dc.date.issued2007
dc.format.extent4669 bytes
dc.format.mimetypetext/html
dc.identifier.urihttp://hdl.handle.net/123456789/1751
dc.language.isoenen
dc.subjectAntioxidant activityen
dc.subjectDNA protectionen
dc.subjectLignansen
dc.subjectMaceen
dc.subjectPepperen
dc.subjectPhenolicsen
dc.titleAntioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)en
dc.typeArticleen

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