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Antimicrobial Activity of the Essential Oil of Thyme and of Thymol against Escherichia coli Strains
Background: The deterioration of food products, especially of those derived from meat, by pathogenic microorganisms is a major problem in industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the meat industry. The use of essential oils a...
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| Publicado no: | Acta Scientiae Veterinariae |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal do Rio Grande do Sul
2014
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=289029240052 |
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