Chemical composition and antimicrobial properties of the essential oil of Origanum saccatum L.

Journal of Food Safety

Volumn 29, Issue 4, 2009, Pages 617-628

  Özcan, Mehmet Musa ^a   Chalchat, Jean Claude ^b  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; ORIGANUM; STAPHYLOCOCCUS AUREUS;

EID: 70350492803     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2009.00181.x     Document Type: Article

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