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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...

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Detalles Bibliográficos
Autores principales:	Perricone, Marianne, Arace, Ersilia, Corbo, Maria R., Sinigaglia, Milena, Bevilacqua, Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2015
Materias:	Microbiology
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

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