Selection of High Phenolics-Containing Clones of Thyme (Thymus vulgaris L.) Using Pseudomonas Sp.
Author:
Affiliation:
1. Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960224u
Reference22 articles.
1. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
2. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi
3. Announcement
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