Thymus Algeriensis Bioss & Reut: Relationship of Phenolic Compounds Composition with in Vitro/In Vivo Antioxidant and Antibacterial Activity

AuthID
 P-00S-D8F
9
Author(s)
Righi, N
·
Boumerfeg, S
·
Fernandes, PAR
·
Deghima, A
·
Baali, F
·
Baghiani, A
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 136, Páginas: 109500 (10)
Indexing
Wos®
Scopus®
Crossref®30
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32846580
SCOPUS: 2-s2.0-85087272442
Wos: WOS:000564550900011
Source Identifiers
ISSN: 0963-9969
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