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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Hlavní autoři: Barbosa, Lidiane Nunes, Rall, Vera Lucia Mores, Fernandes, Ana Angélica Henrique, Ushimaru, Priscila Ikeda, da Silva Probst, Isabella, Fernandes, Ary
Médium: Artigo
Jazyk:Inglês
Vydáno: Mary Ann Liebert, Inc. 2009
Témata:
Short Communications
On-line přístup: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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