Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum

International Journal of Food Microbiology

Volumn 43, Issue 1-2, 1998, Pages 73-79

  Caccioni, Duccio R L ^a   Guizzardi, Monica ^a   Biondi, Daniela M ^b   Renda, Agatino ^b   Ruberto, Giuseppe ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CNR   (Italy)

Author keywords

Antimicrobial activity; Citrus essential oils; GC MS; Penicillium digitatum; Penicillium italicum; Postharvest pathogens; Statistical analysis

Indexed keywords

CITRUS OIL; ESSENTIAL OIL; LEMON OIL; LIMONENE; SESQUITERPENE; TERPENE;

ANTIFUNGAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CITRUS FRUIT; NONHUMAN; PENICILLIUM;

CITRUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OILS, VOLATILE; PENICILLIUM; REGRESSION ANALYSIS; TERPENES;

EID: 0032543978     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00099-3     Document Type: Article

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