Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans

Journal of Food Engineering - Tập 66 - Trang 447-454 - 2005
Bektas Tepe1, Munevver Sokmen2, H.Askin Akpulat1, Dimitra Daferera3, Moschos Polissiou3, Atalay Sokmen1
1Department of Biology, Faculty of Science and Literature, Cumhuriyet University, 58140 Sivas, Turkey
2Department of Chemistry, Faculty of Science and Literature, Cumhuriyet University, 58140 Sivas, Turkey
3Laboratory of General Chemistry, Agricultural University of Athens, Iera Odos 75, Athens 118 55, Greece

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