Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria
The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivati...
Guardat en:
| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1970
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376603/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4905947/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.1.27-31.1970 |
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