doi:[removed]j.foodchem[removed]

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Date: 2006-01-18 17:31:12 Herbs Spices Antioxidant Oxygen radical absorbance capacity Hibiscus tiliaceus Phenolic content in wine DPPH Vitamin C Chemistry Biology Coriander		doi:[removed]j.foodchem[removed] Add to Reading List Source URL: www.aseanbiodiversity.info Download Document from Source Website File Size: 82,16 KB Share Document on Facebook

	Chapter 9 Coffee, tea, maté and spices Notes. 1.- Mixtures of the products of headingstoare to be classified as follows : (a) Mixtures of two or more of the products of the same heading are to be classifie DocID: 1vfWP - View Document
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	German Acorn Beer THL Madoc Arundel, CF, CSH, CS, CLM For this paper, I am using the generally accepted definitions of beer and ale, whereby ale is a malt beverage made with herbs and spices while be DocID: 1u2yr - View Document