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Measurement of sensitivity and attenuation of grampositive and gram-negative bacteria and C albicans in culture (2013) Curr Nutr Food Sci, 9, pp. 233-248", "hasCitationDuplums" : false, "userChangeableUntil" : "2017-02-01T10:15:30.000+0000", "publishDate" : "2016-08-11T09:09:32.000+0000", "directInstitutesForSort" : "", "ownerAuthorCount" : 16, "ownerInstituteCount" : 92, "directInstituteCount" : 0, "authorCount" : 2, "contributorCount" : 0, "hasQualityFactor" : false, "link" : "/api/publication/25981874", "label" : "Hanbali LB et al. The antioxidant properties of red sour cherry (Prunus cerasus L.) extracts: Laboratory assessment of antioxidant activity and antioxidant compounds under temperature variations. (2015) CURRENT NUTRITION AND FOOD SCIENCE 1573-4013 2212-3881 11 1 31-43", "template" : "