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

• Päätekijät: Andrea Sulamita de Jesus Medeiros (Tekijä), Rhayane Idalyne Carvalho (Tekijä), Maria Lúcia da Conceição (Tekijä), Marciane Magnani (Tekijä), Evandro Leite de Souza (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: Universidade de São Paulo, 2021-04-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

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...