The effect of concentration on the antioxidant activity of selected culinary herbs
Lenka KouÅ™imská1*, Diana Chrpová2, Pavel Nový1 and Jan Pánek2
1Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic.
2Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology,
Institute of Chemical Technology, Praha, Prague, Czech Republic.
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