Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation
Author:
Affiliation:
1. Universidade Federal de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101069&tlng=en
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3. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens;Bajpai V. K.;Food Control,2013
4. Biological effects of essential oils – A review;Bakkali F.;Food and Chemical Toxicology,2008
5. Turbidimetric and visual criteria for determining the in vitro activity of six antifungal agents against Candida spp. and Cryptococcus neoformans.;Barchiesi F.;Mycopathologia,1993
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