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Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Mary Ann Liebert, Inc.
2009
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3145167/ https://ncbi.nlm.nih.gov/pubmed/19580445 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1089/fpd.2009.0282 |
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