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.

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
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