Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation.

Vitalini, Sara; Nalbone, Luca; Bernardi, Cristian; Iriti, Marcello; Costa, Rosaria; Cicero, Nicola; Giarratana, Filippo; Vallone, Lisa

Vitalini, Sara; Nalbone, Luca; Bernardi, Cristian; Iriti, Marcello; Costa, Rosaria; Cicero, Nicola; Giarratana, Filippo; Vallone, Lisa.

Afiliação

Vitalini S; Department of Food, Environmental and Nutritional Sciences, University of Milan, Milano, Italy.
Nalbone L; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.
Bernardi C; Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy.
Iriti M; Department of Biomedical, Surgical and Environmental Sciences, University of Milan, Milano, Italy.
Costa R; Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.
Cicero N; Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.
Giarratana F; Science4life - Spin-off company University of Messina. Polo Universitario dell'Annunziata, Messina, Italy.
Vallone L; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.

Nat Prod Res ; 37(16): 2742-2747, 2023.

Article em En | MEDLINE | ID: mdl-36134545

Palavras-chave

GC-FID; GC-MS; Natural compounds; fungi; moulds; sensory analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Nat Prod Res Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Itália

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