Inhibitory effect of different fennel ( Foeniculum vulgare ) samples and their phenolic compounds on formation of advanced glycation products and comparison of antimicrobial and antioxidant activities

Published 2016 View Full Article

Authors

Keywords

AGEs, Escherichia coli, Fennel, Phenolic, Flavonoid

Journal

FOOD CHEMISTRY

Volume 213, Issue -, Pages 196-205

Publisher

Elsevier BV

Online

2016-06-28

DOI

10.1016/j.foodchem.2016.06.070

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