Physicochemical and antioxidative characteristics of Iranian pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) juice and comparison of its antioxidative activity with Zataria multiflora Boiss essential oil

Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is r...

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Detalles Bibliográficos
Autores principales: Bazargani-Gilani, Behnaz, Tajik, Hossein, Aliakbarlu, Javad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4299998/
https://www.ncbi.nlm.nih.gov/pubmed/25610584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4299998/
https://www.ncbi.nlm.nih.gov/pubmed/25610584

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