Natural antioxidant constituents from selected aromatic plants and their antimicrobial activity against selected pathogenic microorganisms

Citation:

Proestos, C., B. K. K. I. S. M. Food Technology and Biotechnology 2008, 46, 151-156. Copy at http://www.tinyurl.com/h2tfnzr

Notes:

cited By 27

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National and Kapodistrian University of Athens
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Effect of Hippophae rhamnoides L. leaves treatment on the antioxidant capacity, total phenol content and sensory profile of moschofilerowines vinified with and without added sulphites
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