Chemical composition and bioactivity of different oregano (Origanum vulgare ) extracts and essential oil

Author:

Teixeira Bárbara12,Marques António1,Ramos Cristina1,Serrano Carmo3,Matos Olívia4,Neng Nuno R5,Nogueira José M F5,Saraiva Jorge Alexandre2,Nunes Maria Leonor1

Affiliation:

1. Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere; I.P. (IPMA, I.P.); Avenida de Brasília 1449-006 Lisbon Portugal

2. Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department; Aveiro University; Campus Universitário de Santiago 3810-193 Aveiro Portugal

3. Research Unit of Food Technology; National Institute of Biological Resources (INRB, I.P./L-INIA); Quinta do Marquês, Avenida da República Nova Oeiras 2784-505 Oeiras Portugal

4. Research Unit of Genetic Resources, Ecophysiology and Plant Improvement; National Institute of Biological Resources (INRB, I.P./L-INIA); Quinta do Marquês, Avenida da República Nova Oeiras 2784-505 Oeiras Portugal

5. Chemistry and Biochemistry Department, Faculty of Sciences; University of Lisbon; Campo Grande Ed. C8 1749-016 Lisbon Portugal

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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