Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee-Reference-Cited by-同舟云学术

Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee

Published:2020-02-20 Issue:3 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Fadavi Alireza¹,Pajohi‐Alamoti Mohammadreza¹^ORCID,Karami Mostafa²

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina University Hamedan Iran

2. Department of Food Science and Technology, Faculty of Food Science and TechnologyBu‐Ali Sina University Hamedan Iran

Funder

Bu-Ali Sina University

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12779

Reference34 articles.

1. Plants: An alternative source for antimicrobials;Abdallah E. M.;Journal of Applied Pharmaceutical Science,2011

2. Official methods of analysis of AOAC international;Association of Official Analytical Chemists;Association of Official Analysis Chemists International.,2007

3. Allylsulfide constituents of garlic volatile oil as antimicrobial agents

4. Clinical and Laboratory Standards Institute (CLSI). (2008). Reference method for broth dilution antifungal susceptibility testing of filamentous fungi; Approved standard ‐ CLSI document M38‐A2. Clinical and Laboratory Standards Institute (CLSI).

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