Free radical reactions with the extract of brassica family

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dc.contributor.authorJacob, J. A.
dc.contributor.authorMahal, H. S.
dc.contributor.authorMukherjee, T.
dc.contributor.authorKapoor, S.
dc.date.accessioned2012-01-05T09:33:00Z
dc.date.available2012-01-05T09:33:00Z
dc.date.issued2011
dc.format.extent4148 bytes
dc.format.mimetypetext/html
dc.identifier.sourceFood Chemistry, 2011. Vol. 129 (3): pp. 1132-1138en
dc.identifier.urihttp://hdl.handle.net/123456789/5576
dc.language.isoenen
dc.subjectCruciferous vegetablesen
dc.subjectAntioxidanten
dc.subjectFree radicalen
dc.subjectFlavonoidsen
dc.subjectPhenolsen
dc.titleFree radical reactions with the extract of brassica familyen
dc.typeArticleen

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