Dittany (Origanum dictamnus) as a source of water-extractable antioxidants
- Author
- MØLLER, J. K. S1 ; MADSEN, H. L1 ; AALTONEN, T1 ; SKIBSTED, L. H1
[1] Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg, Denmark - Source
Food chemistry. 1999, Vol 64, Num 2, pp 215-219 ; ref : 13 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité Antioxygène Composé naturel Etude comparative Extraction solvant Extrait Interception radical Lipide Origine végétale Oxydation Phénols Solution aqueuse Dictame Origanum dictamnus Additif alimentaire Angiospermae Dicotyledones Labiatae Spermatophyta
- Keyword (en)
- Activity Antioxygen Natural compound Comparative study Solvent extraction Extract Radical trapping Lipids Plant origin Oxidation Phenols Aqueous solution Dittany Food additive Angiospermae Dicotyledones Labiatae Spermatophyta
- Keyword (es)
- Actividad Antioxígeno Compuesto natural Estudio comparativo Extracción solvente Extracto Intercepción radical Lípido Origen vegetal Oxidación Fenoles Solución acuosa Aditivo alimentario Angiospermae Dicotyledones Labiatae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1661358
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(98)00143-5 
https://dx.doi.org/10.1016/S0308-8146(98)00143-5
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