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Volumn 32, Issue 3, 2008, Pages 887-893

Chemical ckaracterization and inhibitory effect of essential oils on the growth of Staphylococcus aureus and Escherichia coli;Caracterização química e efeito inibitório de óleos essenciais sobre o crescimento de Staphylococcus aureus E Escherichia coli

Author keywords

Chemical component; Essential oil; Pathogenics

Indexed keywords

BACTERIA (MICROORGANISMS); CYMBOPOGON CITRATUS; ESCHERICHIA COLI; FUNGI; ORIGANUM; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM;

EID: 67849095835     PISSN: 14137054     EISSN: 19811829     Source Type: Journal    
DOI: 10.1590/s1413-70542008000300028     Document Type: Article
Times cited : (34)

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    • Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli 0157:H7, Salmonella typhimurium, Spaphylococcus aureus e Listerria monocytogenes
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    • SACCHETTI, G.; MAIETTI, S.; MUZZOLI, M.; SCAGLIANTI, M.; MANFREDINI, S.; RADICE, M.; BRUNI, R. Comparative evaluation of 11 essential oils of diferent origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, Oxford, v. 91, n. 4, p. 621-632, Aug. 2005.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.