Antimicrobial and antioxidant activities of turkish extra virgin olive oils

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8238-8245

  Karaosmanoglu, Hande ^a   Soyer, Ferda ^a   Ozen, Banu ^a   Tokatli, Figen ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

antimicrobial activity; antioxidant activity; Escherichia coli O157:H7; Listeria monocytogenes; Olive oil; phenolic compounds; Salmonella Enteritidis

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; BACTERIUM; CHEMISTRY; DRUG EFFECT; TURKEY (REPUBLIC); BACTERIA; DRUG EFFECTS; TURKEY;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; PHENOLS; PLANT OILS; TURKEY;

BACTERIA (MICROORGANISMS); BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; CORYLUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS;

EID: 77954885596     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1012105     Document Type: Article

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