EVALUATION OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF IRANIAN CARAWAY IN COMPARISON WITH CLOVE AND BHT USING MODEL SYSTEMS AND VEGETABLE OIL

BAMDAD, F., KADIVAR, M., & KERAMAT, J.. (2006). EVALUATION OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF IRANIAN CARAWAY IN COMPARISON WITH CLOVE AND BHT USING MODEL SYSTEMS AND VEGETABLE OIL. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 41(1), 20-27. SID. https://sid.ir/paper/566311/en

BAMDAD F., KADIVAR M., KERAMAT J.. EVALUATION OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF IRANIAN CARAWAY IN COMPARISON WITH CLOVE AND BHT USING MODEL SYSTEMS AND VEGETABLE OIL. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2006;41(1):20-27. Available from: https://sid.ir/paper/566311/en

F. BAMDAD, M. KADIVAR, and J. KERAMAT, “EVALUATION OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF IRANIAN CARAWAY IN COMPARISON WITH CLOVE AND BHT USING MODEL SYSTEMS AND VEGETABLE OIL,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 41, no. 1, pp. 20–27, 2006, [Online]. Available: https://sid.ir/paper/566311/en