Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time
In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory – Satureja hortensis L., marjoram – Majorana hortensis M. and thyme – Thymus vulgaris L.) in dependence on t...
Wedi'i Gadw mewn:
| Prif Awduron: | , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Mendel University Press
2012-01-01
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| Cyfres: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Pynciau: | |
| Mynediad Ar-lein: | https://acta.mendelu.cz/60/1/0167/ |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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