The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, 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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Detalles Bibliográficos
Autores principales: Hlebová, Miroslava, Foltinová, Denisa, Vešelényiová, Dominika, Medo, Juraj, Šramková, Zuzana, Tančinová, Dana, Mrkvová, Michaela, Hleba, Lukáš
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655813/
https://www.ncbi.nlm.nih.gov/pubmed/36360130
http://dx.doi.org/10.3390/foods11213517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655813/
https://www.ncbi.nlm.nih.gov/pubmed/36360130
http://dx.doi.org/10.3390/foods11213517

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