Determination of phenolic compounds and their antioxidant activity of Iranian <i>Allium sativum controversum</i> extracts and their antimicrobial properties in fresh sausages-Reference-Cited by-同舟云学术

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

Published:2022-10-06 Issue:1 Volume:11 Page:274-283
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Madani Adeleh¹,Choobkar Nasrin²³^ORCID,Garmakhany Amir Daraei⁴

Affiliation:

1. Department of Food Science and Egineering, Mahalat branch Islamic Azad University Mahalat Iran

2. Plant Biotechnology Research Center Kermanshah branch, Islamic Azad university Kermanshah Iran

3. Department of Fisheries, Faculty of Agriculture, Kermanshah branch Islamic Azad University Kermanshah Iran

4. Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering Bu‐Ali Sina University Hamadan Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3059

Reference50 articles.

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4. Total phenolic, anthocyanin, Catechins, DPPH radical scavenging activity, and toxicity of Lepisanthes alata (Blume) Leenh;Anggraini T.;International Journal of Food Science,2019

5. Chemistry and antioxidant activity of plants containing some phenolic compounds;Asif M.;Chemistry International,2015

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