Author:
Himani ,Mahawer Sonu Kumar,Arya Sushila,Kumar Ravendra,Prakash Om
Publisher
Springer International Publishing
Reference58 articles.
1. Amaral AB, da Silva MV, Lannes SCDS (2018) Lipid oxidation in meat: mechanisms and protective factors - a review. Food Sci Technol (Campinas) 38:1–15
2. Amorati R, Foti MC, Valgimigli L (2013) Antioxidant activity of essential oils. J Agric Food Chem 61:10835–10847
3. Ayoughi F, Marzegar M, Sahari MA, Naghdibadi H (2011) Chemical compositions of essential oils of Artemisia dracunculus L. and endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects. J Agric Sci Technol 13(1):79–88
4. Bakkali F, Averbeck S, Averbeck D, Idaomar (2008) Biological effects of essential oils–a review. Food Chem Toxicol 46(2):446–475
5. Baratta MT, Dorman HD, Deans SG, Biondi DM, Ruberto G (1998) Chemical composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. J Essent Oil Res 10(6):618–627
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献