Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (Pistacia vera L.)-Reference-Cited by-同舟云学术

Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (Pistacia vera L.)

Published:2004-05-14 Issue:12 Volume:52 Page:3911-3914
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alma Mehmet Hakki¹,Nitz Siegfried¹,Kollmannsberger Hubert¹,Digrak Metin¹,Efe Fatih Tuncay¹,Yilmaz Necmettin¹

Affiliation:

1. Department of Industrial Engineering of Forestry, Faculty of Forestry, University of Kahramanmaras Sutcu Imam, Kahramanmaras, 46060, Turkey, Institute for Chemical-Technical Analysis and Food Technology 85350 Freising-Weihenstephan, Germany, Department of Biology, Faculty of Arts and Science, University of Kahramanmaras Sutcu Imam, Kahramanmaras, 46060, Turkey, and Department of Biology, Faculty of Arts and Science, University of Gazi Osman Pasa, Tokat, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040014e

Reference28 articles.

1. Antibacterial and Antifungal Effects of Various Commercial Plant Extracts

2. Antimicrobial activities of essential oils

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