The Vapor Phase of Selected Essential Oils and Their Antifungal Activity IIn Vitro/I and IIn Situ/I against IPenicillium commune/I, a Common Contaminant of Cheese

This study aimed to determine the in vitro and in situ antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor contact against the growth of two strains...

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Veröffentlicht in:	Foods 2022-11, Vol.11 (21)
Hauptverfasser:	Hlebová, Miroslava, Foltinová, Denisa, Vešelényiová, Dominika, Medo, Juraj, Šramková, Zuzana, Tančinová, Dana, Mrkvová, Michaela, Hleba, Lukáš
Format:	Artikel
Sprache:	eng
Schlagworte:	Cheese Contamination Control Essences and essential oils Health aspects Penicillium
Online-Zugang:	Volltext
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