Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil

International Journal of Food Science and Technology

Volumn 41, Issue SUPPL. 1, 2006, Pages 20-27

  Bamdad, Fatemeh ^a   Kadivar, Mahdi ^a   Keramat, Javad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Caraway (Carum carvi L.); Clove (Eugenia caryophyllata Tunb.); In vitro model systems; Natural antioxidants; Phenolic compounds

Indexed keywords

CARUM CARVI; SYZYGIUM AROMATICUM;

EID: 33746827366     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01238.x     Document Type: Article

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