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
| Year | 2018 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2021-09-30 |
| Author order | 第三作者 |
| Corresponding author | 是 |
| Publication year | 2018 |
| Publication month | 6 |
| Journal name | Critical Reviews in Food Science and Nutrition |
| Publication area | 英國 |
| Volume | 59(18) |
| Issue | 0 |
| Start page | 2879 |
| End page | 2895 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |