Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants
Rafaela Guimarães(Office of Technology Transfer), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Maria João Sousa(Polytechnic Institute of Bragança)
Cited by 89
Related Papers
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
|Food Chemistry|2014|892
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Cosmetics Preservation: A Review on Present Strategies
|Molecules|2018|399
Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils
|Industrial Crops and Products|2013|387
Grape pomace as a source of phenolic compounds and diverse bioactive properties
|Food Chemistry|2018|337