Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted
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Seyedeh Akram Mousavi
1
(Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Leila Nateghi
2
(Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Majid Javanmard Dakheli
3
(Department of Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran)
Yousef Ramezan
4
(Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Zahra Piravi-Vanak
5
(Department of Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran)
ladan Rashidi
6
(Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), Karaj, Iran)
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