Phytochemical Composition, Antioxidant Potential and Antimicrobial Activity of Five Culinary Plants and Their Application in the Design of Prebiotic Vegan Mayonnaises
Year: 2024
Type: article
Source: Acta Microbiologica Bulgarica
DOI: 10.59393/amb24400415
Authors: Y. Tumbarski, I. Ivanov, P. Ivanova, V. Yanakieva, M. Stoyanova, G. Uzunova, M. Bachvarova, I. Vasileva, A. Parzhanova
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4406124971