The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices

Research output: Contribution to conference › Paper › peer-review

Original language	English
Publication status	Published - Jul 2011
Externally published	Yes
Event	From plough through practice to policy - Reading, U.K. Duration: 4 Jul 2011 → 6 Jul 2011

Conference	From plough through practice to policy
Period	4/07/11 → 6/07/11

Organising Body: Nutrition Society

Keywords

@conference{c20e556810c4420db3d4c9008356d0f1,

title = "The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices",

keywords = "Biological sciences",

author = "I. Baker and M. Chohan and E.I. Opara",

note = "Organising Body: Nutrition Society; From plough through practice to policy ; Conference date: 04-07-2011 Through 06-07-2011",

year = "2011",

month = jul,

language = "English",

}