Chemical Composition of Different Extracts from Echinacea purpurea (L.) Moench Roots and Evaluation of Their Antimicrobial Activity
Nadezhda Petkova(University of Food Technologies), Petko Denev(Bulgarian Academy of Sciences), Manol Ognyanov(Bulgarian Academy of Sciences), Ani Petrova(Bulgarian Academy of Sciences), Ivan Ivanov(University of Food Technologies), Ivayla Dincheva(Agrobioinstitute), Ivanka Hambarlyiska(University of Food Technologies), Yulian Tumbarski(University of Food Technologies)
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