In vitro Antioxidant Evaluation of Wood Vinegars from Carbonization of Wood and Bamboo

• Main Authors: Yongyuth Theapparat, Chanita Ponglimanont, Ausa Chandumpai, Nikhom Laemsak
• 格式: บทความวารสาร
• 語言: English
• 出版: Science Faculty of Chiang Mai University 2019
• 在線閱讀: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8966; http://cmuir.cmu.ac.th/jspui/handle/6653943832/64081

Six carbonizing wood vinegars consisting of Dendrocalamus asper (Bamboo), Hevea brasiliensis (Rubberwood), Jatropha curcas (Jatropa), Leucaena leucocephala (White popinac), Eucalyptus camaldulensis (Eucalyptus), and Azadirachta indica (Neem) were assessed for their antioxidant activity by measuring...