The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p
Jafari,S M , Khomeiri,M and Alami,M . (2010). Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts. (e29302). Iranian Food Science and Technology Research Journal, 6(4), e29302 doi: 10.22067/ifstrj.v6i4.9289
MLA
Jafari,S M , , Khomeiri,M , and Alami,M . "Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts" .e29302 , Iranian Food Science and Technology Research Journal, 6, 4, 2010, e29302. doi: 10.22067/ifstrj.v6i4.9289
HARVARD
Jafari S M, Khomeiri M, Alami M. (2010). 'Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts', Iranian Food Science and Technology Research Journal, 6(4), e29302. doi: 10.22067/ifstrj.v6i4.9289
CHICAGO
S M Jafari, M Khomeiri and M Alami, "Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts," Iranian Food Science and Technology Research Journal, 6 4 (2010): e29302, doi: 10.22067/ifstrj.v6i4.9289
VANCOUVER
Jafari S M, Khomeiri M, Alami M. Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts. Iranian Food Science and Technology Research Journal. 2010;6(4):e29302 (In Persian). doi: 10.22067/ifstrj.v6i4.9289
