Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis)
Lihui Zhang, Min Zhang, Ronghua Ju, Arun S. Mujumdar, Kun Liu
Topics & Concepts
Food scienceEssential oilChemistryBrassicaStaphylococcus aureusAntibacterial activityMembrane permeabilityShelf lifeFlavorBacteriaMicrobiologyBiologyBiochemistryBotanyMembraneGeneticsEssential Oils and Antimicrobial ActivityMoringa oleifera research and applicationsPhytochemicals and Antioxidant Activities