Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model

Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model

© The Author(s) 2014.

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 8 vom: 28. Dez., Seite 571-80
1. Verfasser: da Silva Luz, Isabelle (VerfasserIn)
Weitere Verfasser: Gomes-Neto, Nelson Justino, Magnani, Marciane, de Souza, Evandro Leite
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2015
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Oregano Pseudomonas antimicrobial meat tolerance Anti-Bacterial Agents Cymenes Monoterpenes mehr... Oils, Volatile origanum oil 39736Z7Q8W carvacrol 9B1J4V995Q
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