【序号】:1
【作者】:Dalene de Beer1,*, Elizabeth Joubert1,2,Naomi Steyn2 andMagdalena Muller
【题名】:Shelf life stability of red-fleshed plumnectars: role of polyphenol fortification on quality parameters
【期刊】:International Journal of Food Science& Technology
【年、卷、期、起止页码】: Volume 49, Issue 10, pages 2307–2314,October 2014
【全文链接】:
【序号】:2
【作者】:Herman A.
【题名】:Comparison of antimicrobial activity ofessential oils, plant extracts and methylparaben in cosmetic emulsions: 2months study.
【期刊】:Indian J Microbiol.
【年、卷、期、起止页码】: 2014 Sep;54(3):361-4.
【全文链接】:
【序号】:3
【作者】:Kunicka-Styczyńska A1, Sikora M, KalembaD.
【题名】:Antimicrobial activity of lavender, teatree and lemon oils in cosmetic preservative systems.
【期刊】:J Appl Microbiol.
【年、卷、期、起止页码】: 2009 Dec 1;107(6):1903-11.
【全文链接】:
【序号】:4
【作者】:Gismondi A, Canuti L, Grispo M, CaniniA.
【题名】:Biochemical composition and antioxidantproperties of Lavandula angustifolia Miller essential oil are shielded bypropolis against UV radiations.
【期刊】:Photochem Photobiol.
【年、卷、期、起止页码】: 2014 May-Jun;90(3):702-8.
【全文链接】:
【序号】:5
【作者】:Kim JY, Kim SS, Oh TH, Baik JS, Song G,Lee NH, Hyun CG.
【题名】:Chemical composition, antioxidant,anti-elastase, and anti-inflammatory activities of Illicium anisatum essentialoil.
【期刊】:Acta Pharm.
【年、卷、期、起止页码】: 2009 Sep;59(3):289-300.
【全文链接】:
5 o k ok
补充答案:
dong3626回复于2014/11/05
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