Determination of antioxidant activity in herbal ingredients for foods using new methods of chemical analysis
A new procedure has been used to separate and quantify the free radical-scavenging activity of individual compounds 18 samples of Thymus vulgaris and 12 samples of Rosmarinus officinalis (both used as natural food preservatives), based on the combination of HPTLC (High Performance Thin Layer Chrom...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2012-06-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/77 |