Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation

Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 66...

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Detalles Bibliográficos
Autores principales: Rezvanpanah, Shila, Rezaei, Karamatollah, Golmakani, Mohammad-Taghi, Razavi, Seyyed Hadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2011
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768744/
https://www.ncbi.nlm.nih.gov/pubmed/24031778
http://dx.doi.org/10.1590/S1517-838220110004000031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768744/
https://www.ncbi.nlm.nih.gov/pubmed/24031778
http://dx.doi.org/10.1590/S1517-838220110004000031

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