Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria
Karima Benguedouar, Soumeya Bencharif Betina, Ramazan Erenler, Nusret Genç, Mesut Gök, Mohamed Sebti, Nassim Madi, Loubna Mekdade, Lynda Gali, Malika Barkat
Topics & Concepts
Oxygen radical absorbance capacityFood scienceChemistryABTSDPPHAntioxidantFood spoilageLinaloolLactic acidEssential oilBacteriaBiochemistryBiologyGeneticsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPhytochemistry and Biological Activities