Biolog methodology for the antimicrobial activity evaluation of essential oils' volatile compounds against foodborne microflora of fresh-cut salad

Italian Journal of Food Science

Volumn 23, Issue 3, 2011, Pages 289-301

  Bertolone, E ^a   Minati, J L ^a   Zanonp, B ^b   Ambrosoli, R ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Antimicrobial activity; Biolog methodology; Essential oils; Fresh cut salad

Indexed keywords

BACTERIA (MICROORGANISMS); LACTUCA;

EID: 80053943258     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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