Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
作者： Andreia Duarte , Ângelo Luís , Mónica Oleastro , Fernanda C. Domingues
DOI: 10.1016/J.FOODCONT.2015.09.033
关键词:
摘要: This work was supported by FEDER funds through Programa Operacional Factores de Competitividade e COMPETE and National Funds FCT (Fundacao para a Ciencia Tecnologia) ^ [project PTDC/AGR-ALI/121876/2010] partially by the project PEst-C/SAU/UI0709/2011. Authors would like to thank to Prof. Maria Stella Martinez from CEBAS-CSIC (Murcia, Spain) for kindly providing the strain of Chromobacterium violaceum used in this work.
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