Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells-Reference-Cited by-同舟云学术

Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells

Published:2012-08-14 Issue:8 Volume:17 Page:9728-9740
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Montanari Ricardo M.,Barbosa Luiz C. A.,Demuner Antonio J.,Silva Cleber J.,Andrade Nelio J.,Ismail Fyaz M. D.,Barbosa Maria C. A.

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/17/8/9728/pdf

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5. Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

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