Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-013-2303-3
Reference36 articles.
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4. Calucci L, Pinzino C, Zandomeneghi M, Capocchi A, Ghiringhelli SV, Saviozzi F, Tozzi S, Galleschi L (2003) Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J Agric Food Chem 51:927–934. doi: 10.1021/jf020739n
5. Wellwood CRL, Cole RA (2004) Relevance of carnosic acid concentrations to the selection of rosemary, Rosmarinus officinalis (L.), accessions for optimization of antioxidant yield. J Agric Food Chem 52:6101–6107. doi: 10.1021/jf035335p
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