Phenolic Content and Antioxidant Capacity of Essential Oil Obtained from Sawdust of Chamaecyparis obtusa by Microwave-Assisted Hydrodistillation
Reactive oxygen species and free radicals play a major role in food deterioration. Current research is directed towards finding naturally occurring antioxidants of plant origin. In the present study, the chemical composition analysis of the essential oil obtained from sawdust of Chamaecyparis obtusa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/160820 |