ANTIBACTERIAL ACTIVITY OF PLANTS USED IN COOKING FOR AROMA AND TASTE

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GOURINE N.; YOUSFI M.

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Journal Paper

Paper Information

Journal: INDUSTERIAL CROPS AND PRODUCTS Year:2010 | Volume:31 | Issue:- Page(s): 203-208

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Information Journal Paper

Title

ANTIBACTERIAL ACTIVITY OF PLANTS USED IN COOKING FOR AROMA AND TASTE

Author(s)

GOURINE N. | YOUSFI M. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OILS OF ENDEMIC PLANTS

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APA: Copy

GOURINE, N., & YOUSFI, M.. (2010). ANTIBACTERIAL ACTIVITY OF PLANTS USED IN COOKING FOR AROMA AND TASTE. INDUSTERIAL CROPS AND PRODUCTS, 31(-), 203-208. SID. https://sid.ir/paper/624963/en

Vancouver: Copy

GOURINE N., YOUSFI M.. ANTIBACTERIAL ACTIVITY OF PLANTS USED IN COOKING FOR AROMA AND TASTE. INDUSTERIAL CROPS AND PRODUCTS[Internet]. 2010;31(-):203-208. Available from: https://sid.ir/paper/624963/en

IEEE: Copy

N. GOURINE, and M. YOUSFI, “ANTIBACTERIAL ACTIVITY OF PLANTS USED IN COOKING FOR AROMA AND TASTE,” INDUSTERIAL CROPS AND PRODUCTS, vol. 31, no. -, pp. 203–208, 2010, [Online]. Available: https://sid.ir/paper/624963/en

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