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Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities

Jose M. Lorenzo; Amin Mousavi Khaneghah; Mohsen Gavahian; Krystian Marszałek; Ismail Eş; Paulo E. S. Munekata; Isabel C. F. R. Ferreira; Francisco J. Barba
Critical Reviews in Food Science and Nutrition · Vol. 59, Issue 18 · pp. 2879-2895 · 2019
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Bibliographic Information

JournalCritical Reviews in Food Science and Nutrition
PublisherTaylor & Francis
Publication Date2019-10-11
Publication Year2019
Volume59
Issue18
Pages2879-2895
Document TypeJournal Article
Print ISSN1040-8398
eISSN1549-7852
DOI10.1080/10408398.2018.1477730

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NARA Access Coverage2009-09-29~Current
Journal Homepagehttps://www.tandfonline.com/journals/bfsn20
Publisher PageOpen Publisher Page
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