Article ISI SCOPUS
Journal of Agricultural and Food Chemistry  (2012)

Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

Vergara-Salinas J.R.; Perez-Jimenez, J; Agosin, E; Perez Correa J.R.

Más información

Título según WOS: Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
Título según SCOPUS: Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris)
Título de la Revista: Journal of Agricultural and Food Chemistry
Volumen: 60
Número: 44
Editorial: American Chemical Society
Fecha de publicación: 2012
Página de inicio: 10920
Página final: 10929
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84868552657&partnerID=40&md5=7c13471ccd96f85d7c3abec5894bccf3
DOI:

10.1021/jf3027759
Notas: ISI, SCOPUS