Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves

Abstract The main objective of the current study was to investigate the components and antioxidant activity of essential oil extracted from Purple Eleutherococcus leaves (identified as Eleutherococcus simonii) (PEEO) by hydrodistillation (HD) and solid-phase microextraction (SPME). Fourteen chemical...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	NIE, Xianxian, WANG, Ziying, REN, Jingxin, LIU, Xiangqian, XU, Zhong, WHANG, Wankyunn, LIANG, Zongsuo, MANS, Dennis, ZHANG, Xiaodan
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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