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Modifications

Thymol

5 octets ajoutés, 9 juin 2021 à 14:59
aucun résumé de modification
* ''[[Origanum compactum]]''
* ''[[Origanum dictamnus]]'' <ref>Liolios, C.C. et al., 2009. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. ''Food Chemistry'', 112 (1): 77–83. [http://dx.doi.org/doi:10.1016/j.foodchem.2008.05.060 doi = 10.1016/j.foodchem.2008.05.060]</ref>
* ''[[Origanum onites]]''<ref>Ozkan, Gulcan et al., 2009. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (''Origanum onites'' L.). ''Journal of the Science of Food and Agriculture'', 90 (2): 205–209. [http://dx.doi.org/doi:10.1002/jsfa.3788 doi = 10.1002/jsfa.3788]
</ref>, <ref>Lagouri, Vasiliki et al., 1993. Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece. ''Zeitschrift für Lebensmitteluntersuchung und -Forschung A'', 197 (1): 1431–4630. [http://dx.doi.org/doi:10.1007/BF01202694 doi = 10.1007/BF01202694]</ref>
* ''[[Origanum vulgare]]''<ref>Kanias, G. D. et al., 1998. Trace elements and essential oil composition in chemotypes of the aromatic plant Origanum vulgare. ''Journal of Radioanalytical and Nuclear Chemistry'', 227 (1-2): 23–31. [http://dx.doi.org/doi:10.1007/BF02386426 doi = 10.1007/BF02386426]</ref>, <ref>Figiel, Adam et al., 2010. Composition of oregano essential oil (Origanum vulgare) as affected by drying method. ''Journal of Food Engineering'', 98 (2): 240–247. [http://dx.doi.org/doi:10.1016/j.jfoodeng.2010.01.002 doi = 10.1016/j.jfoodeng.2010.01.002]</ref>* ''[[Thymus glandulosus]]''<ref>Bouchra, Chebli et al., 2003. Chemical composition and antifungal activity of essential oils of seven Moroccan Labiatae against Botrytis cinerea Pers: Fr. ''Journal of Ethnopharmacology'', 89 (1): 165–169. [http://dx.doi.org/doi:10.1016/S0378-8741(03)00275-7 doi = 10.1016/S0378-8741(03)00275-7]</ref>
* ''[[Thymus hyemalis]]''
* ''[[Thymus vulgaris]]''<ref>Goodner, K.L. et al., 2006. Aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils by GC–MS/GC–O. ''Industrial Crops and Products'', 24 (3): 264–268. [http://dx.doi.org/doi:10.1016/j.indcrop.2006.06.006 doi = 10.1016/j.indcrop.2006.06.006]</ref>, <ref>Lee, Seung-Joo et al., 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. ''Food Chemistry'', 91 (1): 131–137. [http://dx.doi.org/doi:10.1016/j.foodchem.2004.05.056 doi = 10.1016/j.foodchem.2004.05.056]</ref>* ''[[Thymus zygis]]''<ref>Moldão-Martins, M. et al., 2000. Supercritical CO2 extraction of ''Thymus zygis'' L. subsp. sylvestris aroma. ''The Journal of Supercritical Fluids'', 18 (1): 25–34. [http://dx.doi.org/doi:10.1016/S0896-8446(00)00047-4 doi = 10.1016/S0896-8446(00)00047-4]</ref>
== Références ==
Michel Chauvet
Bureaucrate, administrateur, widgeteditor
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