Vapor-Phase Activities of Cinnamon, Thyme, and Oregano Essential Oils and Key Constituents against Foodborne Microorganisms-Reference-Cited by-同舟云学术

Vapor-Phase Activities of Cinnamon, Thyme, and Oregano Essential Oils and Key Constituents against Foodborne Microorganisms

Published:2007-05-01 Issue:11 Volume:55 Page:4348-4356
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López Patricia¹,Sánchez Cristina¹,Batlle Ramón¹,Nerín Cristina¹

Affiliation:

1. Department of Analytical Chemistry, Aragón Institute of Engineering Research, i3A, CPS-University of Zaragoza, María de Luna Street 3, E-50018 Zaragoza, Spain, and Department of I+D+i, ARTIBAL S.A., Cañada Real Street 12, E-22600 Sabiñánigo, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063295u

Reference41 articles.

1. Nonthermal Preservation of Foods Using Combined Processing Techniques

2. Irradiation as a method for decontaminating food

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