Author:
AŞAN ÖZÜSAĞLAM Meltem,TACER Songül,BOULECHFAR Safia,ZELLAGUI Amar
Reference39 articles.
1. [1] Tajkarimi M.M., Ibrahim S.A., Cliver D.O., Antimicrobial herb and spice compounds in food, Food Control, 21 (2010) 1199–1218.
2. [2] Karatepe P., Patir B., The effect of eugenol and thymol on chemical, microbiological and sensory quality of pasteurized butter, Firat University Medical Journal of Health Sciences, 26 (2012) 35-46.
3. [3] Oskay M., Tamer A.U., Ay G., Sari D., Akta K., Antimicrobial activity of the leaves of Lippia triphylla (L'Her) O. Kuntze (Verbenaceae) against on bacteria and yeasts, J. Biol. Sci., 5(5) (2005) 620-622.
4. [4] da Silva C., Prasniewski A., Calegari M.A., de Lima V.A., Oldoni T.L., Determination of total phenolic compounds and antioxidant activity of ethanolic samples of propolis using ATR–FT-IR spectroscopy and chemometrics, Food Anal. Methods, 11(7) (2018) 2013-2021.
5. [5] Segueni N., Khadraoui F., Rhouati S., Volatile compounds as propolis characterization markers. In Euro-Mediterranean Conference for Environmental Integration, November, Springer, (2017) 1271-1273.
Cited by
1 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