Evaluation of the Antimicrobial Activity of Citrus Essences on Saccharomyces cerevisiae
Author:
Affiliation:
1. Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via Fanin 46, 40127 Bologna, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049444v
Reference44 articles.
1. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese
2. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
3. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils
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