Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities
Version of Record online: 17 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1884–1891, September 2013
How to Cite
Kee, K. T., Koh, M., Oong, L. X. and Ng, K. (2013), Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities. International Journal of Food Science & Technology, 48: 1884–1891. doi: 10.1111/ijfs.12166
- Issue online: 12 AUG 2013
- Version of Record online: 17 MAY 2013
- Manuscript Accepted: 24 MAR 2013
- Manuscript Received: 3 FEB 2013
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