Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols
- Author
- SAGDIC, Osman1
[1] Department of Food Engineering, Faculty of Agriculture, Suleyman Demirel University, 32260 Isparta, Turkey - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2003, Vol 36, Num 5, pp 467-473, 7 p ; ref : 24 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antibacterial effect Spice hydrosols Thyme and oregano
- Keyword (fr)
- Activité biologique Antibactérien Bactérie Composé naturel Hydrosol Origan Origine végétale Pathogène Sensibilité résistance Thym Epice
- Keyword (en)
- Biological activity Antibacterial agent Bacteria Natural compound Hydrosol Oregano Plant origin Pathogenic Sensitivity resistance Thyme Spice
- Keyword (es)
- Actividad biológica Antibacteriano Bacteria Compuesto natural Hidrosol Orégano Origen vegetal Patógeno Sensibilidad resistencia Tomillo Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14938555
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0023-6438(03)00037-9 
https://dx.doi.org/10.1016/S0023-6438(03)00037-9
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