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Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil
Ré, Patrícia Vieira Del, Jorge, NeuzaVolume:
31
Language:
english
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/s0101-20612011000400021
Date:
December, 2011
File:
PDF, 305 KB
english, 2011