Study of the antioxidative effects of thyme, sage, juniper and oregano.
Takácsová
M
M
Slovak Technical University, Fakulty of Chemical Technology, Bratislava.
Príbela
A
A
Faktorová
M
M
D000975:Antioxidants / Q000737:chemistry*; D001937:Brassica / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated; D008054:Lipid Peroxides / Q000032:analysis; D010938:Plant Oils / Q000032:analysis; D000074262:Rapeseed Oil; D017365:Spices / Q000032:analysis*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors
D000975:Antioxidants; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D008054:Lipid Peroxides; D010938:Plant Oils; D000074262:Rapeseed Oil; D017392:Thiobarbituric Acid Reactive Substances