Antioxidant activity of essential oils from various spices
Nahrung
.
2001 Feb;45(1):64-6.
doi: 10.1002/1521-3803(20010101)45:1<64::AID-FOOD64>3.0.CO;2-U.
Authors
M N Dang
1
,
M Takácsová
,
D V Nguyen
,
K Kristiánová
Affiliation
1
Slovak University of Technology, Faculty of Chemical Technology, Department of Saccharides and Food Preservation, Radlinského 9, SK-81237 Bratislava, Slovak Republik. dang@chtf.stuba.sk
PMID:
11253646
DOI:
10.1002/1521-3803(20010101)45:1<64::AID-FOOD64>3.0.CO;2-U
No abstract available
MeSH terms
Antioxidants / metabolism*
Food Preservation*
Lipid Metabolism*
Oils, Volatile / metabolism*
Oxidation-Reduction
Spices*
Substances
Antioxidants
Oils, Volatile