Table of Contents
Chinese Journal of Biology
Volume 2014 (2014), Article ID 813201, 7 pages
http://dx.doi.org/10.1155/2014/813201
Research Article

Canthium parviflorum Leaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability

Department of Studies in Food Science and Nutrition, University of Mysore, Mysore 570006, India

Received 12 January 2014; Accepted 16 March 2014; Published 10 April 2014

Academic Editors: L. Corazzi, D. Junbao, and Y. Liu

Copyright © 2014 Vanitha Reddy Palvai et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Vanitha Reddy Palvai, Sowmya Mahalingu, and Asna Urooj, “Canthium parviflorum Leaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability,” Chinese Journal of Biology, vol. 2014, Article ID 813201, 7 pages, 2014. doi:10.1155/2014/813201