Jundishapur Journal of Microbiology

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The Evaluation of the Antibacterial and Antioxidant Activity of Tarragon (Artemisia dracunculus L.) Essential Oil and Its Chemical Composition

Reza Sharafati Chaleshtori 1 , * , Noordahr Rokni 2 , Vadood Razavilar 3 and Mahmoud Rafieian Kopaei 4
Authors Information
1 Department of Food Hygiene, Faculty of Specialized Veterinary Sciences, Science and Research Branch, Islamic Azad University, Tehran, IR Iran
2 Faculty of Veterinary Medicine, Tehran University of Medical Sciences, Tehran, IR Iran
3 Department of food hygiene, Science and Research Branch, Islamic Azad University, Tehran, IR Iran
4 Medical Plants Research Center, Shahre-Kord University of Medical Sciences, Shahre-Kord, IR Iran
Article information
  • Jundishapur Journal of Microbiology: November 01, 2013, 6 (9); e7877
  • Published Online: November 1, 2013
  • Article Type: Research Article
  • Received: August 23, 2012
  • Revised: November 30, 2012
  • Accepted: December 15, 2012
  • DOI: 10.5812/jjm.7877

To Cite: Sharafati Chaleshtori R, Rokni N, Razavilar V, Rafieian Kopaei M. The Evaluation of the Antibacterial and Antioxidant Activity of Tarragon (Artemisia dracunculus L.) Essential Oil and Its Chemical Composition, Jundishapur J Microbiol. 2013 ; 6(9):e7877. doi: 10.5812/jjm.7877.

Abstract
Copyright © 2013, Ahvaz Jundishapur 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. Materials and Methods
4. Results
5. Discussion
Acknowledgements
Footnotes
References
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