Journal of Kermanshah University of Medical Sciences

Published by: Kowsar

Chemical Composition and Antioxidant and Antimicrobial Properties of the Essential Oil of Hyssopus officinalis L

Fayegh Moulodi 1 , * , Arezou Khezerlou 2 , Hajar Zolfaghari 3 , Ali Mohamadzadeh 4 and Foad Alimoradi 5
Authors Information
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
3 Department of Hygiene and Food Safety, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
4 Healthcare Network of Mahabad, Urmia University of Medical Sciences, Urmia, Iran
5 Kowsar Hospital, Kurdestan University of Medical Sciences, Sanandaj, Iran
Article information
  • Journal of Kermanshah University of Medical Sciences: 22 (4); e85256
  • Published Online: January 8, 2019
  • Article Type: Research Article
  • Received: October 16, 2018
  • Revised: December 3, 2018
  • Accepted: December 4, 2018
  • DOI: 10.5812/jkums.85256

To Cite: Moulodi F, Khezerlou A, Zolfaghari H, Mohamadzadeh A, Alimoradi F. Chemical Composition and Antioxidant and Antimicrobial Properties of the Essential Oil of Hyssopus officinalis L, J Kermanshah Univ Med Sci. Online ahead of Print ; 22(4):e85256. doi: 10.5812/jkums.85256.

Abstract
Copyright © 2019, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Methods
4. Results
5. Discussion
Footnotes
References
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