articleFood ChemistryJan 28, 2006Closed access

Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants

PMPitchaon MaisuthisakulMSMaitree SuttajitRPRungnaphar Pongsawatmanit

Kasetsart University · Mahasarakham University

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Topics
Keywords
  • Flavonoid
  • Astringent
  • Chemistry
  • DPPH
  • Wine
  • Food science
  • Tannin
  • Scavenging
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