Article Versions Notes

Salamatullah AM, Hayat K, Arzoo S, Alzahrani A, Ahmed MA, Yehia HM, Alsulami T, Al-Badr N, Al-Zaied BAM, Althbiti MM. Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary. Molecules. 2021; 26(23):7373. https://doi.org/10.3390/molecules26237373

Salamatullah, Ahmad Mohammad, Khizar Hayat, Shaista Arzoo, Abdulhakeem Alzahrani, Mohammed Asif Ahmed, Hany M. Yehia, Tawfiq Alsulami, Nawal Al-Badr, Bandar Ali M Al-Zaied, and Mohammed Musaad Althbiti. 2021. "Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary" Molecules 26, no. 23: 7373. https://doi.org/10.3390/molecules26237373

Salamatullah, A. M., Hayat, K., Arzoo, S., Alzahrani, A., Ahmed, M. A., Yehia, H. M., Alsulami, T., Al-Badr, N., Al-Zaied, B. A. M., & Althbiti, M. M. (2021). Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary. Molecules, 26(23), 7373. https://doi.org/10.3390/molecules26237373