Hazel (Corylus Avellana L.) Leaves as Source of Antimicrobial and Antioxidative Compounds

AuthID
 P-004-D5X
10
Author(s)
Oliveira, I
·
Sousa, A
·
Ferreres, F
·
Seabra, R
·
Document Type
Article
Year published
2007
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 105, Issue: 3, Pages: 1018-1025 (8)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-34447554449
Wos: WOS:000249061700017
Source Identifiers
ISSN: 0308-8146
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