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Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

:57-64 15. Ghasemi Pirbalouti A, Moosavi H, Momtaz H, Rahimi E. Antibacterial activities of the essential oils of some Iranian herbs against Campylobacter jejuni and Campylobacter coli. Adv Food Sci 201; 32:30-4. 16. Asghari GR, Sajjadi SE, Sadraei H, Yaghobi K. Essential oil constituents of Echinophora platyloba DC. Iran J Pharma Res 2003; 2:185-6. 17. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965; 16:144-58. 18. Quettier-Deleu C, Gressier B

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