Evaluation of antioxidant capacity of Allium ursinum L....

Food Chemistry 2008 Vol. 107; Iss. 4

Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity

Dejan Gođevac, Ljubodrag Vujisić, Miloš Mojović, Aleksandar Ignjatović, Ivan Spasojević, Vlatka Vajs
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Volume:
107
Year:
2008
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2007.10.017
File:
PDF, 242 KB
english, 2008
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