Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

• المؤلفون الرئيسيون: Kittikoon Torpol, Pairote Wiriyacharee, Sujinda Sriwattana, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046036501&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48706
• المؤسسة: Chiang Mai University

© 2018 Institute of Food Science and Technology. Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophylle...