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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Essential oil composition, phenolic compound, and antioxidant potential of Inulaviscosa as affected by extraction process

Jazia Sriti EljaziLaboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, TunisiaCorrespondence[email protected]
,
Sawssen SelmiLaboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
,
Youkabed ZarrougResearch Unity “Food Sciences and Technology”, High School of Food Industries (ESIAT), El Khadra, Tunisia
,
Ibtissem WesletiLaboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
,
Bouthaina AouiniLaboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
,
Selim JallouliLaboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
&
Ferid LimamLaboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
 show all
Pages 2309-2319 | Received 09 Jul 2018, Accepted 27 Aug 2018, Published online: 14 Sep 2018

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