Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria

The antimicrobial activity of essential oils extracted from a variety of aromatic plants, often used in the Portuguese gastronomy was studied in vitro by the agar diffusion method. The essential oils of thyme, oregano, rosemary, verbena, basil, peppermint, pennyroyal and mint were tested against Gra...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 15. Dez., Seite 503-10
1. Verfasser:	Silva, Nuno (VerfasserIn)
Weitere Verfasser:	Alves, Sofia, Gonçalves, Alexandre, Amaral, Joana S, Poeta, Patrícia
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Comparative Study Journal Article Research Support, Non-U.S. Gov't Antimicrobial activity aromatic plants essential oils food spoilage bacteria foodborne bacteria Anti-Infective Agents Cyclohexanones mehr... Oils, Volatile essential oil, Thymus pulegioides pennyroyal oil AK85U7Y3MV