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Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria.
Nakamura, Ayaka; Kawahara, Asuka; Takahashi, Hajime; Kuda, Takashi; Kimura, Bon.
Affiliation
  • Nakamura A; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Kawahara A; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Takahashi H; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Kuda T; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Kimura B; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
J Oleo Sci ; 71(3): 411-417, 2022.
Article in En | MEDLINE | ID: mdl-35236799
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oils, Volatile / Listeria monocytogenes Language: En Journal: J Oleo Sci Journal subject: BIOQUIMICA Year: 2022 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oils, Volatile / Listeria monocytogenes Language: En Journal: J Oleo Sci Journal subject: BIOQUIMICA Year: 2022 Document type: Article