石榴抗氧化剂在抗微生物感染方面的药用前景

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-05-31 DOI:10.1080/10942912.2024.2360985

Ruba Malkawi, Baraa Jarwan, Raneem Waleed, Razan Younis

引用次数: 0

摘要

石榴以其具有抗氧化、抗炎和抗菌特性的多种生物活性植物化学物质而闻名，在自然科学领域引起了极大的兴趣。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.