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
·
Khaneghah, AM
·
Gavahian, M
·
Marszalek, K
·
Es, I
·
Munekata, PES
·
Barba, FJ
Tipo de Documento
Review
Year published
2019
Publicado
in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, ISSN: 1040-8398
Volume: 59, Número: 18, Páginas: 2879-2895 (17)
Indexing
Wos®
Scopus®
Crossref®73
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29771598
SCOPUS: 2-s2.0-85073621700
Wos: WOS:000491237200001
Source Identifiers
ISSN: 1040-8398
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