Volume 15, Issue 74 (0)
FSCT 0, 15(74): 107-99 |
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بررسی فعالیت آنتی اکسیدانی، ترکیبات فنولی، اثر ضد میکروبی و برهمکنش اسانس زردچوبه و ریحان علیه برخی از باکتری های بیماری زا. FSCT 0; 15 (74) :107-99
URL: http://fsct.modares.ac.ir/article-7-2760-en.html
URL: http://fsct.modares.ac.ir/article-7-2760-en.html
Abstract: (4021 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2017/10/14 | Accepted: 2017/10/14 | Published: 2018/03/21
Received: 2017/10/14 | Accepted: 2017/10/14 | Published: 2018/03/21
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