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Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil.
Radünz, Marjana; da Trindade, Maria Luiza Martins; Camargo, Taiane Mota; Radünz, André Luiz; Borges, Caroline Dellinghausen; Gandra, Eliezer Avila; Helbig, Elizabete.
Afiliação
  • Radünz M; Department of Food Science and Technology, Federal University of Pelotas, Brazil. Electronic address: marjanaradunz@gmail.com.
  • da Trindade MLM; Department of Nutrition, Federal University of Pelotas, Brazil.
  • Camargo TM; Department of Food Science and Technology, Federal University of Pelotas, Brazil.
  • Radünz AL; Department of Agronomy, Federal University of Fronteira Sul, Campus Chapecó, Brazil.
  • Borges CD; Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Brazil.
  • Gandra EA; Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Brazil.
  • Helbig E; Department of Nutrition, Federal University of Pelotas, Brazil.
Food Chem ; 276: 180-186, 2019 Mar 15.
Article em En | MEDLINE | ID: mdl-30409582
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Syzygium / Anti-Infecciosos / Antioxidantes Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Syzygium / Anti-Infecciosos / Antioxidantes Idioma: En Ano de publicação: 2019 Tipo de documento: Article