Antibacterial activity of essential oils extracted from the unique Chinese spices cassia bark, bay fruits and cloves
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-022-03205-0.pdf
Reference42 articles.
1. Alan JT (2019) Health benefits of culinary herbs and spices. J J AOAC Int 102(2):395–411. https://doi.org/10.5740/jaoacint.18-0418
2. Anna M, Ramona B, Erika C et al (2017) Antimicrobial activity of eugenol and essential oils containing eugenol: A mechanistic viewpoint. J Crit Rev Microbiol 43(6):668–689. https://doi.org/10.1080/1040841X.2017.1295225
3. Ashktorab H, Soleimani A, Singh G et al (2019) Saffron: the golden spice with therapeutic properties on digestive diseases. J Nutr 11(5):943. https://doi.org/10.3390/nu11050943
4. Bajalan I, Rouzbahani R, Pirbalouti AG et al (2017) Antioxidant and antibacterial activities of the essential oils obtained from seven Iranian populations of Rosmarinus officinalis. J Ind Crops Prod 107(15):305–311. https://doi.org/10.1016/j.indcrop.2017.05.063
5. Bajpai VK, Sharma A, Baek K-H (2013) Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens. J Food Control 32(2):582–590. https://doi.org/10.1016/j.foodcont.2013.01.032
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