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Natural Product Research
Formerly Natural Product Letters
Volume 30, 2016 - Issue 4
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Articles

Hydrolates from lavender (Lavandula angustifolia) – their chemical composition as well as aromatic, antimicrobial and antioxidant properties

Renata PrusinowskaFaculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology, B. Stefanowski 4/10, 90-924Lodz, PolandCorrespondence[email protected]
,
Krzysztof ŚmigielskiFaculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology, B. Stefanowski 4/10, 90-924Lodz, Poland
,
Agnieszka StobieckaFaculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology, B. Stefanowski 4/10, 90-924Lodz, Poland
&
Alina Kunicka-StyczyńskaFaculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924Lodz, Poland
Pages 386-393 | Received 01 Dec 2014, Accepted 05 Feb 2015, Published online: 04 Mar 2015

References

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