Antioxidant potential of oregano extract (Origanum vulgare L.)

British Food Journal

Volumn 114, Issue 7, 2012, Pages 954-965

  Aranha, Caroline Pereira Moura ^a   Jorge, Neuza ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Antioxidant activity; Chemical properties of materials; DPPH; Edible oils; Fats; Fatty acids; Phenolic compounds; Polar compounds; Tocopherol

Indexed keywords

GLYCINE MAX; ORIGANUM; ORIGANUM VULGARE;

EID: 84863476430     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701211241554     Document Type: Article

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