A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Link
https://meridian.allenpress.com/jfp/article-pdf/85/9/1300/3133483/i1944-9097-85-9-1300.pdf
Reference146 articles.
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2. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil;Aguirre;Food Biosci,2013
3. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation. Innov;Ait-Ouazzou;Food Sci. Emerg. Technol,2011
4. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli;Alvarez;LWT - Food Sci. Technol,2013
5. The effect of sodium chloride and pH on the antimicrobial effectiveness of essential oils against pathogenic and food spoilage bacteria: implications in food safety;Angienda;World Acad. Sci. Eng. Technol,2011
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