Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
Open Access
- 1 July 1990
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 11 (1), 33-37
- https://doi.org/10.1111/j.1472-765x.1990.tb00130.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Inhibition of Aspergillus parasiticus by ThymolJournal of Food Science, 1981
- A comparison of methods for measuring the volatile components of apple fruitsInternational Journal of Food Science & Technology, 1976