Article citationsMore>>

G. Sacchetti, S. Maietti, M. Muzzoli, M. Scaglianti, S. Manfredini, M. Radice and R. Bruni, “Comparative Evaluation of 11 Essential Oils of Different Origin as Functional Antioxidants, Antiradicals and Antimicrobials in Foods,” Food Chemistry, Vol. 91, No. 4, 2005, pp. 621-632. doi:10.1016/j.foodchem.2004.06.031

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top