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Title

EFFECT OF VARIETY AND METHOD OF EXTRACTION ON ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF OLIVE LEAF EXTRACTS

Pages

 Start Page 297 | End Page 307

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Abstract

 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.

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