Chemical composition and antioxidant properties of clove leaf essential oil
- Author
- JIROVETZ, Leopold1 ; BUCHBAUER, Gerhard1 ; STOILOVA, Ivanka2 ; STOYANOVA, Albena2 ; KRASTANOV, Albert2 ; SCHMIDT, Erich3
[1] Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
[2] Department of Essential Oils, University of Food Technology, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
[3] Kurt Kitzing GmbH, Hinterm Alten Schloss 21, 86757 Wallerstein, Germany - Source
Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 17, pp 6303-6307, 5 p ; ref : 31 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Clove leaf essential oil antioxidant properties chemical composition eugenol
- Keyword (fr)
- Antioxydant Clou de girofle Composition chimique Eugénol Feuille végétal Huile essentielle Partie de plantes Propriété chimique Epice
- Keyword (en)
- Antioxidant Clove Chemical composition Eugenol Plant leaf Essential oil Plant part Chemical properties Spice
- Keyword (es)
- Antioxidante Clavo especia Composición química Eugenol Hoja vegetal Aceite esencial Parte planta Propiedad química Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18045884
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
10.1021/jf060608c 
https://dx.doi.org/10.1021/jf060608c
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