Study of the antioxidative effects of thyme, sage, juniper and oregano
- 1 January 1995
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 39 (3) , 241-243
- https://doi.org/10.1002/food.19950390309
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Efficiency of antioxidants from natural sources in bakery productsFood Chemistry, 1990
- Antioxidant Property in Ginger Rhizome and Its Application to Meat ProductsJournal of Food Science, 1986
- The analysis of oils and fats by gas chromatographyJournal of Chromatography A, 1965