Constituents of the Essential Oils of Garlic and Citronella and Their Vapor-phase Inhibition Mechanism against S.aureus - Wang, Jianqing; Zhang, Hongjun (Food Science and Technology Research, 2019)
Keywords: Antiinfectives and antibacterials; Bacteria; Catalase; Citronellal; Constituents; Diallyl disulfide; essential oil; Essential oils; Food packaging; food preservative packaging; foodborne pathogens; Garlic; noncontact; Oils & fats; Preservatives; Scanning electron microscopy; synergistic antibacterial activity; vapor-phase antibacterial mechanism; Vapors