Comparative study of GC-MS characterization, antioxidant activity and hyaluronidase inhibition of different species ofLavandulaandThymusessential oils-Reference-Cited by-同舟云学术

Comparative study of GC-MS characterization, antioxidant activity and hyaluronidase inhibition of different species ofLavandulaandThymusessential oils

Published:2015-09-11 Issue:1 Volume:31 Page:57-69
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Carrasco Alejandro¹^ORCID,Tomas Virginia²,Tudela Jose¹,Miguel Maria G.³

Affiliation:

1. GENZ-Group of research on Enzymology, Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence ’Campus Mare Nostrum‘; University of Murcia; Murcia Spain

2. Department of Analytical Chemistry; University of Murcia; Murcia Spain

3. University of Algarve; Centre for Mediterranean Bioresources and Food, Faculty of Sciences and Technology, Department of Chemistry and Pharmacy; Building 8, Campus de Gambelas 8005-139 Faro Portugal

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference57 articles.

1. Environmental and developmental factors affect essential oil production and quality of Lavandula angustifolia during flowering period

2. Biosynthesis and Therapeutic Properties ofLavandulaEssential Oil Constituents

3. Actions of essential oils on the central nervous system: An updated review.

4. Essential oil variation within and among natural populations of Lavandula latifolia and its relation to their ecological areas

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