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dc.contributor.authorSellberg, Fredrika
dc.date.accessioned2023-03-28T09:57:08Z
dc.date.available2023-03-28T09:57:08Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/10832/3336
dc.description.abstractSpices are important parts of the human diet and have been used for thousands of years to add flavour, colour and aroma to food (Deans and Ritchie, 1987). They are used with the primary purpose of flavouring foods although it has long been known spices have antimicrobial and antioxidative effects.en_US
dc.language.isoenen_US
dc.titleAntimicrobial activity of thymeen_US
dc.typeThesisen_US


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