STUDIES ON THE SYNERGISTIC EFFECT OF SOME IRRADIATED ESSENTIAL OILS IN SOME FOOD PRODUCTS
MOHAMED ABDELRAZEK ABDELALEEM HANAFY;
Abstract
Cumin, rosemary and thyme essential oils were gamma irradiated. Then, antibacterial and antioxidant activities were studied to measure the synergistic effect of their essential oils mixtures. 4, 6 and 4 kGy were the recommended doses for cumin, rosemary a
Other data
| Title | STUDIES ON THE SYNERGISTIC EFFECT OF SOME IRRADIATED ESSENTIAL OILS IN SOME FOOD PRODUCTS | Other Titles | دراسات على التأثير التعاونى لبعض الزيوت العطرية المشععة فى بعض المنتجات الغذائية | Authors | MOHAMED ABDELRAZEK ABDELALEEM HANAFY | Keywords | STUDIES ON THE SYNERGISTIC EFFECT OF SOME IRRADIATED ESSENTIAL OILS IN SOME FOOD PRODUCTS | Issue Date | 2013 | Description | Cumin, rosemary and thyme essential oils were gamma irradiated. Then, antibacterial and antioxidant activities were studied to measure the synergistic effect of their essential oils mixtures. 4, 6 and 4 kGy were the recommended doses for cumin, rosemary a |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 120619g1239.pdf | 67.64 kB | Adobe PDF | View/Open |
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