Identification of New Compounds from Sage Flowers (Salvia officinalis L.) as Markers for Quality Control and the Influence of the Manufacturing Technology on the Chemical Composition and Antibacterial Activity of Sage Flower Extracts-Reference-Cited by-同舟云学术

Identification of New Compounds from Sage Flowers (Salvia officinalis L.) as Markers for Quality Control and the Influence of the Manufacturing Technology on the Chemical Composition and Antibacterial Activity of Sage Flower Extracts

Published:2018-02-20 Issue:8 Volume:66 Page:1843-1853
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gericke Sebastian^ORCID,Lübken Tilo^ORCID,Wolf Diana¹,Kaiser Martin,Hannig Christian²,Speer Karl

Affiliation:

1. Institute of Microbiology, Technische UniCversität Dresden, Zellescher Weg 20b, D-01217 Dresden, Germany

2. Clinic of Operative and Pediatric Dentistry, Medical Faculty Carl Gustav Carus, TU Dresden, Fetscherstr. 74, D-01307 Dresden, Germany

Funder

Bombastus-Werke AG

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00581

Reference49 articles.

1. Polyphenolics of Salvia—a review

2. Antioxidant activities of polyphenols from sage (Salvia officinalis)

3. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis

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