Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food
Giacometti, J., Milovanović, S., Jurčić Momčilović, D. & Bubonja‐Šonje, M. (2021). Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food. International Journal of Food Science & Technology, 56. (10), 4843-4850. doi: 10.1111/ijfs.15319
Giacometti, Jasminka, et al. "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food." International Journal of Food Science & Technology, vol. 56, no. 10, 2021, pp. 4843-4850. https://doi.org/10.1111/ijfs.15319
Giacometti, Jasminka, Sanja Milovanović, Diana Jurčić Momčilović and Marina Bubonja‐Šonje. "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food." International Journal of Food Science & Technology 56, no. 10 (2021): 4843-4850. https://doi.org/10.1111/ijfs.15319
Giacometti, J., et al. (2021) 'Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food', International Journal of Food Science & Technology, 56(10), pp. 4843-4850. doi: 10.1111/ijfs.15319
Giacometti J, Milovanović S, Jurčić Momčilović D, Bubonja‐Šonje M. Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food. International Journal of Food Science & Technology [Internet]. 2021 August 25 [cited 2024 May 13];56(10):4843-4850. doi: 10.1111/ijfs.15319
J. Giacometti, S. Milovanović, D. Jurčić Momčilović and M. Bubonja‐Šonje, "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food", International Journal of Food Science & Technology, vol. 56, no. 10, pp. 4843-4850, August 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:674017. [Accessed: 13 May 2024]
