Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium
Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This...
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| Автори: | , , , , |
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| Формат: | Книга |
| Опубліковано: |
Universidade de São Paulo,
2021-04-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Шифр: |
A1234.567 |
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| Примірник 1 | Доступно |