Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
作者： Gianni Sacchetti , Silvia Maietti , Mariavittoria Muzzoli , Martina Scaglianti , Stefano Manfredini
DOI: 10.1016/J.FOODCHEM.2004.06.031
关键词:
摘要: … These properties were compared to those of Thymus vulgaris essential oil, used as a reference … Similar results were obtained for the same essential oils in the PCL assay. Antimicrobial …
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