Stress response of Escherichia coli to essential oil components – insights on low-molecular-weight proteins from MALDI-TOF
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-31255-2.pdf
Reference80 articles.
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2. Calo, J. R., Crandall, P. G., O’Bryan, C. A. & Ricke, S. C. Essential Oils as Antimicrobials in Food Systems– A Review. Food Control 54, 111–119 (2015).
3. Frankova, A. et al. The Antifungal Activity of Essential Oils in Combination with Warm air Flow Against Postharvest Phytopathogenic Fungi in Apples. Food Control 68, 62–68 (2016).
4. Božik, M. et al. Selected Essential Oil Vapours Inhibit Growth of Aspergillus spp. In Oats with Improved Consumer Acceptability. Ind. Crops Prod. 98, 146–152 (2017).
5. Burt, S. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods - a Review. Int. J. Food Microbiol. 94, 223–53 (2004).
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