The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables-Reference-Cited by-同舟云学术

The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

Published:2020-09-03 Issue:10 Volume:8 Page:5601-5611
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

György Éva¹^ORCID,Laslo Éva²,Kuzman Ildikó Hajnalka¹,Dezső András Csaba¹

Affiliation:

1. Department of Food Science Faculty of Economics Socio‐Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania

2. Department of Bioengineering Faculty of Economics Socio‐Human Sciences and Engineering Sapientia Hungarian University of Transylvania Miercurea Ciuc Romania

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1864

Reference48 articles.

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2. Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables. LWT –;Amrutha B.;Food Science and Technology,2017

3. Phylogenetic affiliation of the pseudomonads based on 16S rRNA sequence.

4. Essential oils of Mentha viridis rich phenolic compounds show important antioxidant, antidiabetic, dermatoprotective, antidermatophyte and antibacterial properties

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