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
高莫森
高莫森
Categories: Journal  /   SCI(Sciences Citation Index)  /  
Year2018
Author
Created date2021-09-30
Author orderThe third author
Corresponding authorYes
Publication year2018
Publication month6
Journal nameCritical Reviews in Food Science and Nutrition
Publication area英國
Volume59(18)
Issue0
Start page2879
End page2895
Review systemYes
LanguageForeign Language