Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 499-504

  Kim, Jay W ^a   Kim, Yeon S ^b   Kyung, Kyu H ^a  

^a Sejong University   (South Korea)

^b Chosun University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ZYGOSACCHAROMYCES ROUXII;

ALLYL COMPOUND; ALLYL SULFIDE; ONION OIL; PLANT EXTRACT; SULFIDE; VEGETABLE OIL;

ARTICLE; BACTERIAL COUNT; BACTERIUM; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; ZYGOSACCHAROMYCES;

ALLYL COMPOUNDS; BACTERIA; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; PLANT OILS; SULFIDES; ZYGOSACCHAROMYCES;

EID: 2142823740     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.499     Document Type: Article

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