A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Journal of Applied Microbiology - Tập 91 Số 3 - Trang 453-462 - 2001
R.J.W. Lambert1, Panagiotis Skandamis2, Peter J. Coote1, George‐John E. Nychas2
1Unilever Research Colworth, SEAC‐Microbiology, Sharnbrook, Bedfordshire, UK
2Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Athens, Greece

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