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Bioactivity of essential oils: a review on their interaction with food components
Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs showed a promising bioactivity in vitro, they could interact in foods with some components (fats, proteins, carbohydrates) and pH, thus many authors have reported that a significant effect of EOs toward spoilin...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4321600/ https://www.ncbi.nlm.nih.gov/pubmed/25709605 http://dx.doi.org/10.3389/fmicb.2015.00076 |