Solid- and vapor-phase antimicrobial activities of six essential oils : Susceptibility of selected foodborne bacterial and fungal strains
- Author
- LOPEZ, P1 ; SANCHEZ, C1 2 ; BATLLE, R1 ; NERIN, C1
[1] Department of Analytical Chemistry, Aragón Institute of Engineering Research, i3A, CPS-University of Zaragoza, María de Luna st. 3, 50018 Zaragoza, Spain
[2] Department of I+D+i, ARTIBAL S.A., Cañada Real st. 12, 22600 Sabiñánigo, Spain - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 17, pp 6939-6946, 8 p ; ref : 32 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Essential oils atmospheric composition comparative evaluation minimum inhibitory concentration vapor-phase antimicrobial activity
- Keyword (fr)
- Antimicrobien Composition chimique Concentration minimale inhibitrice Evaluation Fungi Huile essentielle Phase solide Phase vapeur Souche Thallophyta
- Keyword (en)
- Antimicrobial agent Chemical composition Minimum inhibitory concentration Evaluation Fungi Essential oil Solid phase Vapor phase Strain Thallophyta
- Keyword (es)
- Antimicrobiano Composición química Concentración mínima inhibidora Evaluación Fungi Aceite esencial Fase sólida Fase vapor Cepa Thallophyta
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17062464
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
10.1021/jf050709v 
https://dx.doi.org/10.1021/jf050709v
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