Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole
Küçük Resim Yok
Tarih
1987
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The antibacterial effects of four spice components, namely thymol, eugenol, menthol and anethole were tested against Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. Of the spice components tested, eugenol was found to be the most effective followed by thymol, anethole and menthol. © 1987.
Açıklama
Anahtar Kelimeler
Antibacterial effect, Foodborne pathogen, Spice component
Kaynak
International Journal of Food Microbiology
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
4
Sayı
2
