Interaction of hyperhydricity‐preventingpseudomonassp. with oregano (origanum vulgare) and selection of high phenolics and rosmarinic acid‐producing clonal lines-Reference-Cited by-同舟云学术

Interaction of hyperhydricity‐preventingpseudomonassp. with oregano (origanum vulgare) and selection of high phenolics and rosmarinic acid‐producing clonal lines

Published:1996-11 Issue:3 Volume:10 Page:191-202
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Eguchi Yukiyo,Curtis Otis F.,Shetty Kalidas

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/08905439609549913

Reference38 articles.

1. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol

2. Spectrophotometric determination of rosmarinic acid in plant cell cultures by complexation with Fe2+ ions

3. SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS

4. ANTIOXIDANT EFFECT OF SPICES, HERBS AND PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS: SYNERGISTIC ACTION WITH SYNTHETIC PHENOLIC ANTIOXIDANTS

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