Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films-Reference-Cited by-同舟云学术

Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

Published:2010-04 Issue:3 Volume:75 Page:M127-M133
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Avila-Sosa Raúl,Hernández-Zamoran Erika,López-Mendoza Ingrid,Palou Enrique,Munguía María Teresa Jiménez,Nevárez-Moorillón Guadalupe Virginia,López-Malo Aurelio

Publisher

Wiley

Subject

Food Science

Reference47 articles.

1. Composition and antimicrobial activity of the essential oils of two Origanum species;Aligiannis;J Agric Food Chem,2001

2. Activity of essential oils from Mediterranean Lamiaceae spices against food spoilage yeasts;Araujo;J Food Prot,2003

3. El orégano: propiedades, composición y actividad biológica de sus componentes;Arcila-Lozano;Arch Latinoam Nutr,2004

4. Extracts of Mexican oregano (Lippia berlandieri Schauer) with antioxidant and antimicrobial activity;Avila-Sosa;Food Bioprocess Technol,2009

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