Understanding the Potential Benefits of Thyme and Its Derived Products for Food Industry and Consumer Health: From Extraction of Value-Added Compounds to the Evaluation of Bioaccessibility, Bioavailability, Anti-Inflammatory, and Antimicrobial Activities

AuthID
 P-00R-64P
8
Author(s)
Lorenzo, JM
·
Mousavi Khaneghah, AM
·
Gavahian, M
·
Marszalek, K
·
Es, I
·
Barba, FJ
Document Type
Review
Year published
2019
Published
in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, ISSN: 1040-8398
Volume: 59, Issue: 18, Pages: 2879-2895 (17)
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29771598
Scopus: 2-s2.0-85073621700
Wos: WOS:000491237200001
Source Identifiers
ISSN: 1040-8398
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service