Open AccessGenotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine
Author(s) -
Regildo Márcio Gonçalves Silva,
Alírio De Carvalho,
Larissa Silva Matiolli,
Célia Cristina Malagutti Figueiredo,
A.H.A. Gomes,
Paulo Michel Pinheiro Ferreira,
Luciana Pereira Silva
Publication year - 2018
Publication title -
bioscience journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 19
eISSN - 1981-3163
pISSN - 1516-3725
DOI - 10.14393/bj-v34n3a2018-39847
Subject(s) - genotoxicity , traditional medicine , food science , biology , chemistry , medicine , toxicity , organic chemistry