Evaluation of antibacterial effect of Rosmarinus officinalis L. essential oil on three food-borne pathogens in vegetables by propidium monoazide quantitative PCR
Essential oils (EOs) have long been applied as flavoring agents in foods. Nowadays, due to the antimicrobial properties of EOs, they have been used as natural food preservatives. In this study, initial experiments were performed in order to elucidate the minimum bactericidal concentration of Rosmari...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2015-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_519071_4b54175f12db05f41b49739a72728769.pdf |