Microbial contamination is a serious problem in food safety, which can lead to spoilage of food products and/or cause health problems for consumers, so alternative sources of safe, effective natural antimicrobial compounds could be a useful tool. Some essential oils have shown antibacterial activity but seldom the synergic effects of EO combinations have been investigated. In this work the chemical composition of five EOs was investigated: the identification of the analytes was carried out by means of a double GC-MS analysis matching the spectra with the NIST Library, while semi-quantitative analysis has been carried out by means of GC-FID.
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