Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils-Reference-Cited by-同舟云学术

Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

Published:1993 Issue:2 Volume:63 Page:221-225
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Deighton Nigel,Glidewell Sheila M.,Deans Stanley G.,Goodman Bernard A.

Publisher

Wiley

Subject

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

Reference13 articles.

1. BSM 1984 British Standard Methods of Tests for Spices and Condiments, BSM 4585: part 15:

2. 1985, ISO 6571–1984.

3. THE ANTIOXIDANT PROPERTIES OF NATURAL SPICESb

4. , , , 1993 Natural antioxidants from aromatic and medicinal plants. In: Role of Free Radicals In Biological Systems (Hungarian Liver Foundation Symposium, Balatonaliga, Hungary). Akademiai Kiado, Budapest, pp 159–165.

5. Technological necessity of antioxidants in the food industry

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