Antioxidant components of the three different varieties of Indonesian ginger essential oil: In vitro and computational studies
Differences in antioxidant activity and the components that contribute to this activity in the essential oil (EO) of three varieties of Indonesian ginger were studied. The EOs were isolated at various distillation times and their composition was identified by GCMS. Antioxidant activities were determ...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003799 |