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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 2
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Original

The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) on the copper-induced oxidation of human low-density lipoproteins

Tea Kulišić Department of Biochemistry and Food Chemistry, Faculty of Chemical Technology, University of Split, CroatiaCorrespondence[email protected]
, Ph.D,
Anita Kriško Rudjer Boskovic Institute, Zagreb, Croatia
,
Verica Dragović-Uzelac Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
,
Mladen Miloš Department of Biochemistry and Food Chemistry, Faculty of Chemical Technology, University of Split, Croatia
&
Greta Pifat Rudjer Boskovic Institute, Zagreb, Croatia
Pages 87-93 | Published online: 06 Jul 2009

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