Influence of Heating on Antiradical Activity of Essential Oils of Thyme, Summer Savory and Clove by 2, 2- Diphenyl-1-Picrylhydrazyl (DPPH•) Method

Background: Great interest has recently been focused on the addition of herbs and their derivatives to foods and biological systems, due to their well-known abilities to scavenge free radicals. Objective: For this reason, the antiradical activities of essential oils of thyme (Thymus vulgaris L.), su...

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Bibliographic Details
Main Authors: M Fazel (Author), M Omidbeygi (Author), M Barzegar (Author), H Naghdi Badi (Author)
Format: Book
Published: Institue of Medicinal Plants, ACECR, 2007-05-01T00:00:00Z.
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3rd Floor Main Library

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Call Number: A1234.567
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