Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
Gianni Sacchetti(University of Ferrara), Renato Bruni(University of Parma), Martina Scaglianti(University of Ferrara), Silvia Maietti(University of Ferrara), Mariavittoria Muzzoli(University of Ferrara), Stefano Manfredini(University of Ferrara), Matteo Radice(Centro Jambatu de Investigación y Conservación de Anfibios)
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