The influence of organ, season and drying method on chemical composition and antioxidant and antimicrobial activities of Juniperus phoenicea L. essential oils

Journal of the Science of Food and Agriculture

Volumn 90, Issue 3, 2010, Pages 462-470

  Ennajar, Monia ^a,b   Bouajila, Jalloul ^c   Lebrihi, Ahmed ^d   Mathieu, Florence ^d   Savagnac, Arlette ^e   Abderraba, Manef ^a   Raies, Aly ^f   Romdhane, Mehrez ^b  

^a UNIVERSITÉ DE CARTHAGE   (Tunisia)

^b UNIVERSITY OF GABES   (Tunisia)

^c Université Paul Sabatier   (France)

^d UNIVERSITÉ DE TOULOUSE   (France)

^e UNIVERSITÉ PAUL SABATIER   (France)

^f FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

Author keywords

ABTS; Antimicrobial activity; Antioxidant activity; Essential oil; GC MS; Juniperus phoenicea. L (Cupressaceae)

Indexed keywords

CUPRESSACEAE; JUNIPERUS; JUNIPERUS PHOENICEA; MUCOR; NEGIBACTERIA; POSIBACTERIA;

EID: 73349130813     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3840     Document Type: Article

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