Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from Apium graveolens L., Thymus vulgaris L. and Coriandrum sativum L. using simplex-lattice design

Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers. The aim of this research was to evaluate antioxidant activity in m...

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Detalles Bibliográficos
Autores principales: Crespo, Yasiel Arteaga, Bravo Sánchez, Luis Ramón, Quintana, Yudel García, Cabrera, Andrea Silvana Tapuy, Bermúdez del Sol, Abdel, Mayancha, Dorys Magaly Guzmán
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582160/
https://www.ncbi.nlm.nih.gov/pubmed/31245650
http://dx.doi.org/10.1016/j.heliyon.2019.e01942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582160/
https://www.ncbi.nlm.nih.gov/pubmed/31245650
http://dx.doi.org/10.1016/j.heliyon.2019.e01942

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