Agricultural and Food SciencesBiology

Antimicrobial herb and spice compounds in food.

M. Tajkarimi, S. Ibrahim, D. Cliver

2010.9.1FOOD CONTROL

DOI: 10.1016/j.foodcont.2010.02.003

tlooto Summary

This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.

Abstract

Abstract is not available.

Citation format

TAJKARIMI, M.; IBRAHIM, S.; CLIVER, D. Antimicrobial herb and spice compounds in food. FOOD CONTROL, 2010, 21: 1199–1218.