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Open Life Sciences
(Oct 2010)
Antibacterial effect of essential oils and interaction with food components
Tserennadmid Rentsenkhand,
Takó Miklós,
Galgóczy László,
Papp Tamás,
Vágvölgyi Csaba,
Gerő László,
Krisch Judit
Affiliations
Tserennadmid Rentsenkhand
Institute of Biology, Mongolian Academy of Sciences, Ulaanbaatar-51, Mongolia
Takó Miklós
Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726, Szeged, Hungary
Galgóczy László
Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726, Szeged, Hungary
Papp Tamás
Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726, Szeged, Hungary
Vágvölgyi Csaba
Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726, Szeged, Hungary
Gerő László
Institute of Food Engineering, Faculty of Engineering, University of Szeged, H-6725, Szeged, Hungary
Krisch Judit
Institute of Food Engineering, Faculty of Engineering, University of Szeged, H-6725, Szeged, Hungary
DOI
https://doi.org/10.2478/s11535-010-0058-5
Journal volume & issue
Vol. 5, no. 5
pp. 641 – 648
Abstract
Read online
No abstracts available.
Keywords
essential oils
food ingredients
growth rate
lag phase
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