Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria.
| Autor: | Soares Farias, Paula Karoline1, Lopes Silva, Júlio César Rodrigues2, Neves Souza, Cintya3, Alves da Fonseca, Francine Souza3, Viana Brandi, Igor3, Ronie Martins, Ernane3, Mistico Azevedo, Alcinei3, de Almeida, Anna Christina3 aca2006@ica.ufmg.br |
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| Zdroj: | Ciência Rural. 2019, Vol. 49 Issue 2, p1-12. 12p. |
| Databáze: | Academic Search Ultimate |
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