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

  1. Lorenzo, J.M.
  2. Mousavi Khaneghah, A.
  3. Gavahian, M.
  4. Marszałek, K.
  5. Eş, I.
  6. Munekata, P.E.S.
  7. Ferreira, I.C.F.R.
  8. Barba, F.J.
Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852 1040-8398

Año de publicación: 2019

Volumen: 59

Número: 18

Páginas: 2879-2895

Tipo: Revisión

DOI: 10.1080/10408398.2018.1477730 GOOGLE SCHOLAR