Bioavailability of the antioxidative thyme compounds thymol and p-cymene-2,3-diol in eggs

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Bibliographic Details
Published inEuropean food research & technology Vol. 209; no. 2; pp. 140 - 144
Main Authors Krause, E.L, Ternes, W
Format Journal Article
LanguageEnglish
Published 01.01.1999
Subjects
antioxidants
bioavailability
chemical composition
detection
diet
egg albumen
egg yolk
experimental diets
food analysis
food composition
hen feeding
p-cymene
plant extracts
thymol
Thymus (Lamiaceae)
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Bibliography:http://link.springer.de/link/service/journals/00217/index.htm
ISSN:1438-2377
1438-2385
DOI:10.1007/s002170050473