Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications
This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian-origin essential oils (EOs)—ginger, garlic, clove, and eucalyptus—to evaluate their potential for culinary applications. Gas chromatography–mass spectrometry (GC–MS) analysis wa...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/9326683 |
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