Antioxidant protection: The contribution of proper preparation of fennel (Foeniculum vulgare Mill.) beverage

Industrial Crops and Products

Volumn 79, Issue , 2016, Pages 57-62

  Kontogiorgis, Christos ^a   Deligiannidou, Georgia Eirini ^b   Hadjipavlou Litina, Dimitra ^c   Lazari, Diamanto ^c   Papadopoulos, Athanasios ^b  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Antioxidant activity; Different boiling times; Fennel beverage; Lipid peroxidation; Lipoxygenase

Indexed keywords

ANTIOXIDANTS; CHEMICAL CONTAMINATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROTECTION; BENEFICIAL EFFECTS; DIFFERENT BOILING TIMES; LIPID PEROXIDATION; LIPOXYGENASES; LIVING CONDITIONS; PHARMACEUTICAL RESEARCH;

BEVERAGES;

ANTIOXIDANT; COMMODITY; DICOTYLEDON; ENZYME ACTIVITY; LIFESTYLE; LIPID; PUBLIC HEALTH; RESEARCH WORK;

FOENICULUM VULGARE;

EID: 84946426538     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.10.020     Document Type: Article

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