اسانس مینای نیشابوری: قدرت آنتی اکسیدانی، فنل و فلاونوئید کل و اثر ضدمیکروبی آن بر تعدادی از باکتری های گرم مثبت و گرم منفی در شرایط آزمایشگاهی
This Paper With 10 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
تاریخ نمایه سازی: 5 آذر 1402
Abstract:
Keywords:
Authors
Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
M. Sc Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
مراجع و منابع این Paper: