Composition and antimicrobial activity of the essential oils of three satureja Species growing in Tanzania
- Author
- VAGIONAS, K1 ; GRAIKOU, K1 ; NGASSAPA, O2 ; RUNYORO, D2 ; CHINOU, I1
[1] University of Athens, School of Pharmacy, Division of Pharmacognosy and Chemistry of Natural Products, University of Athens, Panepistimiopolis-Zografou, 15771 Athens, Greece
[2] Muhimbili University College of Health Sciences, Faculty of Pharmacy, Department of Pharmacognosy, P.O. Box 65 013, Dar Es Salaam, Tanzania, United Republic of - Source
Food chemistry. 2007, Vol 103, Num 2, pp 319-324, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial activity Essential oil composition Lamiaceae S. masukensis S. pseudosimensis Satureja biflora
- Keyword (fr)
- Antimicrobien Composition chimique Espèce Huile essentielle Satureja Tanzanie Angiospermae Dicotyledones Labiatae Spermatophyta Afrique
- Keyword (en)
- Antimicrobial agent Chemical composition Species Essential oil Satureja Tanzania Angiospermae Dicotyledones Labiatae Spermatophyta Africa
- Keyword (es)
- Antimicrobiano Composición química Especie Aceite esencial Satureja Tanzania Angiospermae Dicotyledones Labiatae Spermatophyta Africa
- 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
- 18607246
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/j.foodchem.2006.07.051 
https://dx.doi.org/10.1016/j.foodchem.2006.07.051
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