Evaluation of antioxidative constituents from thyme

Journal of the Science of Food and Agriculture

Volumn 70, Issue 2, 1996, Pages 217-223

  Schwarz, Karin ^a   Ernst, Hedda ^a   Ternes, Waldemar ^b  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b Fachbereich Lebensmitteltechnologie   (Germany)

Author keywords

Antioxidants; Carvacrol; HPLC; Isolation; P cymene 2,3 diol; Thyme; Thymol

Indexed keywords

EID: 0000033954     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199602)70:2<217::aid-jsfa488>3.0.co;2-y     Document Type: Article

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