Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04653-6.pdf
Reference36 articles.
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2. Aranha CPM, Jorge N (2012) Antioxidant potential of oregano extract (Origanum vulgare L.). Br Food J 114:954–965. https://doi.org/10.1108/00070701211241554
3. Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G (2008) Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem 108:1122–1132. https://doi.org/10.1016/j.foodchem.2007.11.063
4. Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils—a review. Food Chem Toxicol 46:446–475. https://doi.org/10.1016/j.fct.2007.09.106
5. Belge Kurutas E (2016) The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: current state. Nutr J 15:71. https://doi.org/10.1186/s12937-016-0186-5
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