Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana
Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana
Authors
Keywords
Traditional foods of Ecuador, Horchata, drink, Herbal infusion, Southern Ecuador, Loja province, Horchata lojana, Mixture of aromatic plants, Essential oils, GC-FID/GC-MS, Monoterpenes, In vitro, BuChE inhibitory activity
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