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Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea.

dc.contributor.authorStandley L
dc.contributor.authorWinterton P
dc.contributor.authorMarnewick JL
dc.contributor.authorGelderblom WC
dc.contributor.authorJoubert E
dc.contributor.authorBritz TJ
dc.date.accessioned2013-01-23T11:46:49Z
dc.date.available2013-01-23T11:46:49Z
dc.date.issued2001
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.urihttp://hdl.handle.net/10019.1/73488
dc.descriptionAgriwetenskappe
dc.descriptionVoedselwetenskap
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.publisherAMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, USA, DC, 20036
dc.titleInfluence of processing stages on antimutagenic and antioxidant potentials of rooibos tea.
dc.typeJournal Articles (subsidised)


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