Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram

European Journal of Lipid Science and Technology

Volumn 111, Issue 11, 2009, Pages 1111-1117

  Amarowicz, Ryszard ^a   Zegarska, Zofia ^b   Rafałowski, Ryszard ^b   Pegg, Ronald B ^c   Karamać, Magdalena ^a   Kosińska, Agnieszka ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant activity; Butter; Marjoram; Oregano; Thyme

Indexed keywords

ORIGANUM; ORIGANUM MAJORANA; ORIGANUM VULGARE; THYMUS VULGARIS;

EID: 76749113385     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800170     Document Type: Article

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