Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity-Reference-Cited by-同舟云学术

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Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity

Published:2007 Issue:3 Volume:105 Page:1099-1105
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

HSU C,CHANG C,LU H,CHUNG Y

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 36 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

1. Enhanced antioxidant, tyrosinase inhibition, and anti-inflammatory activities of Praeparatum mungo and three of its derivatives;Scientific Reports;2023-12-04

2. Elucidation of chemical compounds in different extracts of two Lavandula taxa and their biological potentials: Walking with versatile agents on the road from nature to functional applications;Industrial Crops and Products;2023-11

3. Comparative Study on Bioactivities of Four Rose Species for Anti-aging Cosmetic Applications;Asian Journal of Chemistry;2023

4. Characterization and Valorization of the Agricultural Waste Obtained from Lavandula Steam Distillation for Its Reuse in the Food and Pharmaceutical Fields;Molecules;2022-02-28

5. Impact of Metallic Nanoparticles on In Vitro Culture, Phenolic Profile and Biological Activity of Two Mediterranean Lamiaceae Species: Lavandula viridis L’Hér and Thymus lotocephalus G. López and R. Morales;Molecules;2021-10-25

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