Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods
| Autor: | Chen, Li-Li b, Yang, Shuang Long a, e, f, Bao, Ji-Cun d, Xie, Wei-You a, Wang, Zhao-Chan g, Shi, Nian c, Wang, Zhao-Jie a, c, ⁎ |
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| Zdroj: | In Food Chemistry: X January 2025 25 |
| Databáze: | ScienceDirect |
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