M. Muchuweti
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
E. Kativu
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
C.H. Mupure
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
C. Chidewe
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
A.R. Ndhlala
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
M.A.N. Benhura
Department of Biochemistry, University of Zimbabwe, M.P. 167, Mount Pleasant, Harare, Zimbabwe
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How to cite this article
M. Muchuweti, E. Kativu, C.H. Mupure, C. Chidewe, A.R. Ndhlala and M.A.N. Benhura, 2007. Phenolic Composition and Antioxidant Properties of Some Spices. American Journal of Food Technology, 2: 414-420.
DOI: 10.3923/ajft.2007.414.420
URL: https://scialert.net/abstract/?doi=ajft.2007.414.420
DOI: 10.3923/ajft.2007.414.420
URL: https://scialert.net/abstract/?doi=ajft.2007.414.420