Antimicrobial and antioxidant activities of red onion, garlic and leek in sausage
Author:
Publisher
Academic Journals
Subject
Infectious Diseases,Plant Science,Microbiology
Link
http://academicjournals.org/journal/AJMR/article-full-text-pdf/6EC90E045839
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative study on the effect of extraction solvent on total phenol, flavonoid content, antioxidant and antimicrobial properties of red onion (Allium cepa);Journal of Food Measurement and Characterization;2022-06-08
2. Physicochemical Properties and Biological Activities of Garlic (Allium sativum L.) Bulb and Leek (Allium ampeloprasum L. var. Porrum) Leaf Oil Extracts;The Scientific World Journal;2022-04-26
3. Impacts of onion and cinnamon supplementation as natural additives on the performance, egg quality, and immunity in laying Japanese quail;Poultry Science;2021-12
4. Phytochemical activity and role of botanical pesticides in pest management for sustainable agricultural crop production;Scientific African;2020-03
5. Chitosan-garlic essential oil incorporation on beef meatball edible coatings as antioxidant-based functional food;IOP Conference Series: Materials Science and Engineering;2019-10-01
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