2011•Food ChemistryRequires access

Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs–Rauscher oscillating reaction

Mladen Miloš, Dika Makota

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Key concepts: Thymoquinone, Carvacrol, Thymol, Antioxidant, Chemistry, p-Cymene, Food science, Antioxidant capacity

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Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs–Rauscher oscillating reaction — Research Paper | ScholarLens