The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference47 articles.
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3. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices;Baranauskien;Food Research International,2006
4. Essential oils: their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004
5. Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage;Busatta;Food Microbiology,2008
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