Study on the stability and antioxidant effect of the Allium ursinum watery extract

Salomeia Putnoky; Angela Caunii; Monica Butnariu

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Study on the stability and antioxidant effect of the Allium ursinum watery extract

机译：葱属水提取物的稳定性和抗氧化作用的研究

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Background Organosulfur compounds usually present a reduced stability especially in the presence of oxygen. This research aimed to study the stability and antioxidant potential of the Allium ursinum watery extract.

机译：背景技术有机硫化合物通常表现出降低的稳定性，尤其是在氧气存在下。这项研究旨在研究葱属水提取物的稳定性和抗氧化能力。

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《Chemistry central journal》 |2013年第1期|共6页
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Salomeia Putnoky; Angela Caunii; Monica Butnariu;
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中图分类化学实验（实验化学）;
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1. Study on the stability and antioxidant effect of the Allium ursinum watery extract [J] . Salomeia Putnoky, Angela Caunii, Monica Butnariu Chemistry central journal . 2013,第1期

机译：葱属水提取物的稳定性和抗氧化作用的研究
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6. Study on the stability and antioxidant effect of the Allium ursinum watery extract [O] . Salomeia Putnoky, Angela Caunii, Monica Butnariu 2013

机译：葱属水提取物的稳定性和抗氧化作用研究
7. Study on the stability and antioxidant effect of the Allium ursinum watery extract [O] . Salomeia Putnoky, Angela Caunii, Monica Butnariu 2013

机译：葱属水提取物的稳定性和抗氧化作用研究

Study on the stability and antioxidant effect of the Allium ursinum watery extract

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