Chemical constituents, antimicrobial and antioxidative effects of Trachyspermum Ammi essential oil

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1690-1695

  Gandomi, Hassan ^a   Abbaszadeh, Sepideh ^b   Jebellijavan, Ashkan ^c   Sharifzadeh, Aghil ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SEMNAN UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BACTERIA; FUNGI; GAS CHROMATOGRAPHY; LINOLEIC ACID; OILS AND FATS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-MICROBIAL PROPERTIES; ANTI-OXIDANT ACTIVITIES; ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES; BUTYLATED HYDROXYTOLUENE; FOOD-BORNE PATHOGENIC BACTERIA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MINIMUM INHIBITORY CONCENTRATION;

ESSENTIAL OILS;

AMMI; BACTERIA (MICROORGANISMS); FUNGI; TRACHYSPERMUM AMMI;

EID: 84904796896     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12131     Document Type: Article

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