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...

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Εκδόθηκε σε:	Appl Microbiol
Κύριοι συγγραφείς:	Dabbah, Roger, Edwards, V. M., Moats, W. A.
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1970
Θέματα:	Food and Deterioration
Διαθέσιμο Online:	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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