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Anitoxidant Properties of Ginger and Red Pepper Extracts
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    Abstract:

    Ginger and red pepper were extracted by ethanol, actone, ethyl acetate, hexane and petroleum ether respectively. The antioxidative activities of those extracts in lard and rapeseed oil were determined with oven test and Rancimat. Their antioxidation activ

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Shen Guohui Cao Dong Wu Bochun Ma Qing. Anitoxidant Properties of Ginger and Red Pepper Extracts[J]. Journal of Food Science and Biotechnology,1989,8(4).

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