Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Published 2008 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 110, Issue 1, Pages 76-82

Publisher

Elsevier BV

Online

2008-03-04

DOI

10.1016/j.foodchem.2008.01.058

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FOOD CHEMISTRY

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