Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions

Gợi ý tài liệu liên quan:

• Changes in phytochemicals during processing of green tea

  8 trang 21 0 0

• Phenolic content and antioxidant activity of einkorn and emmer sprouts and wheatgrass obtained under different radiation wavelengths

  9 trang 15 0 0

• Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential

  10 trang 14 0 0

• Synthesis, in vitro DNA interactions, cytotoxicities, antioxidative activities, and topoisomerase inhibition potentials of Mn(II), Co(II), Ni(II), Cu(II), and Zn(II) complexes with azo-oxime ligands

  20 trang 14 0 0

• Antimicrobial and antioxidant activity of bacterial endophytes isolated from leaves of the mangrove plant Rhizophora stylosa

  9 trang 13 0 0

• Preparation of inclusion complex between ellagic acid and hydroxypropyl-β-cyclodextrin

  9 trang 13 0 0

• Effect of cooking on total antioxidant activity, polyphenols and flavanoid content in commonly consumed vegetables

  8 trang 12 0 0

• Effects of heating and hydrogen peroxide on the stability and antioxidant activity of terminalia nigrovenulosa extract at different pH values

  9 trang 12 0 0

• Screening on antioxidant activities of by – products from vegetables and fruits in Viet Nam and applying for shrimp cold storage

  8 trang 11 0 0

• Antioxidant and antibacterial activities of Ranunculus marginatus var. trachycarpus and R. sprunerianus

  8 trang 11 0 0