Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference41 articles.
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2. Comprehensive assessment of antioxidant activity of essential oils;Anthony;J. Food Sci.,2012
3. Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana;Armijos;J. Ethnopharmacol.,2020
4. Cytotoxic, antioxidative, genotoxic and antigenotoxic effects of Horchata, beverage of South Ecuador;Bailon-Moscoso;BMC Compl. Alternative Med.,2017
5. Bioactive compounds from Tunisian Pelargonium graveolens (L’Hér.) essential oils and extracts: α-amylase and acethylcholinesterase inhibitory and antioxidant, antibacterial and phytotoxic activities;Ben ElHadj Ali;Ind. Crops Prod.,2020
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