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Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)

✍ Scribed by Tang, Jian; Zhang, Yuangang; Hartman, Thomas G.; Rosen, Robert T.; Ho, Chi Tang

Book ID
120976707
Publisher
American Chemical Society
Year
1990
Tongue
English
Weight
415 KB
Volume
38
Category
Article
ISSN
0021-8561

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## Abstract The evaluation of antioxidant power of glycosidically bound volatile aglycones from savory shows that these compounds possess antioxidative activity comparable to that of the essential oil, but less effective compared to the well‐known antioxidant butylated hydroxytoluene (BHT) and α‐to