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

• Main Authors: Kittikoon Torpol, Pairote Wiriyacharee, Sujinda Sriwattana, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Engineering
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046036501&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/58005
• Institution: 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, caryophyllen...