Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus , Enterococcus faecalis and Escherichia coli O157:H7: Antioxidant Capacity of Carum copticum and its Antibacterial Effect
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Veröffentlicht in: | Journal of food processing and preservation 2017-06, Vol.41 (3), p.e12938 |
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container_start_page | e12938 |
container_title | Journal of food processing and preservation |
container_volume | 41 |
creator | Mahmoudzadeh, Maryam Hosseini, Hedayat Shahraz, Farzaneh Akhondzadeh-Basti, Afshin Khaneghah, Amin Mousavi Azizkhani, Maryam Sant'ana, Anderson De Souza Haghshenas, Mehrdad Mahmoudzadeh, Leila |
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doi_str_mv | 10.1111/jfpp.12938 |
format | Article |
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source | EBSCOhost Business Source Complete; Access via Wiley Online Library |
title | Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus , Enterococcus faecalis and Escherichia coli O157:H7: Antioxidant Capacity of Carum copticum and its Antibacterial Effect |
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