[1]
ALWAZEER, D. and DHAM, S. 2018. Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 47, 2 (Dec. 2018), 506–514. DOI:https://doi.org/10.15835/nbha47111301.