Evaluation of Natural Compounds of Plant Origin for Inactivation of Enteric Viruses

Food and Environmental Virology

Volumn 7, Issue 2, 2015, Pages 183-187

  Sanchez G ^a,b   Aznar, R ^a,b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Essential oils; Hepatitis A virus; Natural compounds; Norovirus; Thymol

Indexed keywords

EID: 84939951175     PISSN: 18670334     EISSN: 18670342     Source Type: Journal    
DOI: 10.1007/s12560-015-9181-9     Document Type: Article

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