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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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
Institue of Medicinal Plants, ACECR,
2007-05-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |