Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils

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Journal Paper

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Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:15 | Issue:12 Page(s): 447-457

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Information Journal Paper

Title

Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils

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Abstract

Cites

Antibacterial effects Pulicaria gnaphalodes extract on some gram positive and negative bacteria
Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Sage (Salvia officinalis L. ) Essential Oil at Different Harvest Times
Antibacterial effects of Thymus vulgaris, Mentha pulegium, Crocus sativus and Salvia officinalis on pathogenic bacteria: A brief review study based on grampositive and gram-negative bacteria

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APA: Copy

. (2019). Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 15(12), 447-457. SID. https://sid.ir/paper/773116/en

Vancouver: Copy

. Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;15(12):447-457. Available from: https://sid.ir/paper/773116/en

IEEE: Copy

, “Investigation of chemical compounds and antibacterial activity of pennyroyal, mint and thyme essential oils,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 15, no. 12, pp. 447–457, 2019, [Online]. Available: https://sid.ir/paper/773116/en

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