Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

Author:

Goñi P.,López P.,Sánchez C.,Gómez-Lus R.,Becerril R.,Nerín C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Plant antimicrobials combined with conventional preservatives for fruit products;Alzamora,2003

2. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S-flexneri;Bagamboula;Food Microbiology,2004

3. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey;Baydar;Food Control,2004

4. Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E-coli and S-aureus;Becerril;Analytical and Bioanalytical Chemistry,2007

5. Application of a two levels factorial design to the study of the antimicrobial activity of three terpenes;Belaiche;Sciences Des Aliments,1995

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