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Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
Gianni Sacchetti, Silvia Maietti, Mariavittoria Muzzoli, Martina Scaglianti, Stefano Manfredini, Matteo Radice, Renato BruniVolume:
91
Year:
2005
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2004.06.031
File:
PDF, 318 KB
english, 2005