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Constituents andtheir antioxidativeeffects in eucalyptusleaf extract used asa natural foodadditive Yoshiaki AmakuraYukiko UminoSumiko Tsuji2002 год

Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2002
Авторы: Yoshiaki Amakura, Yukiko Umino, Sumiko Tsuji, Hideyuki Ito, Tsutomu Hatano, Takashi Yoshida, Yasuhide TONOGAI
Издательство: Elsevier BV
Источник: Food Chemistry
Ключевые слова: Essential Oils and Antimicrobial Activity, Phytochemicals and Antioxidant Activities, Natural product bioactivities and synthesis