Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods-Reference-Cited by-同舟云学术

Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods

Published:2009-07 Issue:6 Volume:42 Page:1139-1143
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Carneiro de Barros Jefferson,Lúcia da Conceição Maria,Gomes Neto Nelson Justino,Vieira da Costa Ana Caroliny,Siqueira José Pinto,Basílio Irinaldo Diniz,Leite de Souza Evandro

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Staphylococcus aureus identification characteristics and enterotoxigenicity;Bennett;Journal of Food Science,1986

5. Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol;Bennis;Letters in Applied Microbiology,2004

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