Antioxidant Activities and Mechanism of Extracts from Spice Materials
ZHANG Hui-yun1,2,KONG Bao-hua2,*,SUN Xu1
1. School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China;
2. College of Food Science, Northeast Agricultural University, Harbin 150030, Chi