Keywords
CarvacrolThymolFood scienceEugenolListeria monocytogenesBacillus cereusChemistryEssential oilCinnamaldehydeAntibacterial activityMinimum inhibitory concentrationMinimum bactericidal concentrationBiopreservationStaphylococcus aureusBacteriaDisinfectantMicrobiologyAntimicrobialBiologyBiochemistry
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Publication Info
- Year
- 2004
- Type
- review
- Volume
- 94
- Issue
- 3
- Pages
- 223-253
- Citations
- 10004
- Access
- Closed
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Cite This
Sara A. Burt
(2004).
Essential oils: their antibacterial properties and potential applications in foods—a review.
International Journal of Food Microbiology
, 94
(3)
, 223-253.
https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Identifiers
- DOI
- 10.1016/j.ijfoodmicro.2004.03.022