Fungal inactivation on Mexican corn tortillas by means of thyme essential oil in vapor-phase

Antifungal activity of thyme (Thymus vulgaris) essential oil (EO) in vapor-phase was tested against representative fungi in corn tortillas. The chemical composition of studied EO was analyzed by gas chromatography-mass spectroscopy, and its major components were linalool, thymol, and p-cymene. The a...

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Detalles Bibliográficos
Autores principales: Reyes-Jurado, Fatima, Bárcena-Massberg, Zyanya, Ramírez-Corona, Nelly, López-Malo, Aurelio, Palou, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8968004/
https://www.ncbi.nlm.nih.gov/pubmed/35373143
http://dx.doi.org/10.1016/j.crfs.2022.03.010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8968004/
https://www.ncbi.nlm.nih.gov/pubmed/35373143
http://dx.doi.org/10.1016/j.crfs.2022.03.010

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