Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
Author:
Funder
Catholic University of Daegu
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.6.831
Reference36 articles.
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2. Kim JH Choi SK Yu YS Yoon KS Seo JS Physiologically active components and antioxidant capacity of grapevine leaves at growth stages Korean J Food Sci Technol 2012 44 772 778 10.9721/kjfst.2012.44.6.772
3. Boo HO Hwang SJ Bae CS Park SH Song WS Antioxidant activity according each kind of natural plant pigments Korean J Plant Res 2011 24 105 112
4. Branen AL Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene J Am Oil Chem Soc 1975 52 59 63 10.1007/bf02901825
5. Kim SM Cho YS Sung SK The antioxidant ability and nitrite scavenging ability of plant extracts Korean J Food Technol 2001 33 626 632
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