Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus species
- Author
- GILLES, Martin1 ; JIAN ZHAO1 ; MIN AN2 ; AGBOOLA, Samson1
[1] School of Wine and Food Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
[2] Environmental and Analytical Laboratories, Faculty of Science, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia - Source
Food chemistry. 2010, Vol 119, Num 2, pp 731-737, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial properties Chemical composition Essential oil Eucalyptus
- Keyword (fr)
- Antimicrobien Composition chimique Espèce Eucalyptus Huile essentielle Propriété Angiospermae Dicotyledones Myrtaceae Spermatophyta
- Keyword (en)
- Antimicrobial agent Chemical composition Species Eucalyptus Essential oil Properties Angiospermae Dicotyledones Myrtaceae Spermatophyta
- Keyword (es)
- Antimicrobiano Composición química Especie Eucalyptus Aceite esencial Propiedad Angiospermae Dicotyledones Myrtaceae Spermatophyta
- 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
- 22908015
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.2009.07.021 
https://dx.doi.org/10.1016/j.foodchem.2009.07.021
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