Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages M631–M637, November 2012
How to Cite
Saei-Dehkordi, S. S., Fallah, A. A., Saei-Dehkordi, S. S. and Kousha, S. (2012), Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms. Journal of Food Science, 77: M631–M637. doi: 10.1111/j.1750-3841.2012.02956.x
- Issue published online: 19 NOV 2012
- Article first published online: 26 OCT 2012
- MS 20120321 Submitted 3/1/2012, Accepted 8/16/2012.
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