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

• المؤلفون الرئيسيون: Yongyuth Theapparat, Chanita Ponglimanont, Ausa Chandumpai, Nikhom Laemsak
• التنسيق: บทความวารสาร
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الوصول للمادة أونلاين: 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...