Antimicrobial activities of leptospermone isolated from Leptospermum scoparium seeds and structure–activity relationships of its derivatives against foodborne bacteria - Jeong, Eun-Yong; Lee, Myung-Ji; Lee, Hoi-Seon (Food science and biotechnology, 2018)
Keywords: anti-infective agents; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; antimicrobial properties; Bacteria; Chemistry; Chemistry and Materials Science; chromatography; Derivatives; Essential oils; Food; Food irradiation; food preservatives; Food Science; Leptospermum scoparium; Listeria; Listeria monocytogenes; Minimum inhibitory concentration; Natural & organic foods; Nutrition; Preservatives; Salmonella; Salmonella Typhimurium; Seeds; Shigella; Shigella flexneri; Shigella sonnei; Staphylococcus; Staphylococcus aureus; Staphylococcus intermedius; structure-activity relationships; 식품과학; Antimicrobial activity; Structure–activity relationship; Foodborne bacteria; Leptospermone; Leptospermum scoparium