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Antimicrobial effect of basil, thyme and tarragon against S. Abony

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dc.contributor.author COJOCARI, Daniela
dc.contributor.author MACARI, Artur
dc.contributor.author SANDULACHI, Elisaveta
dc.date.accessioned 2022-11-14T13:38:42Z
dc.date.available 2022-11-14T13:38:42Z
dc.date.issued 2022
dc.identifier.citation COJOCARI, Daniela, MACARI, Artur, SANDULACHI, Elisaveta. Antimicrobial effect of basil, thyme and tarragon against S. Abony. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 72. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21677
dc.description.abstract The research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may be interesting to food processors due to their antimicrobial characteristics. This paper provides an overview of the most important information on the positive effect of the bioactive compounds of basil, thyme and tarragon and its uses as a preservative in foods. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject basil en_US
dc.subject tarragon en_US
dc.subject thyme en_US
dc.subject natural antioxidants en_US
dc.subject meat products en_US
dc.subject antimicrobials en_US
dc.title Antimicrobial effect of basil, thyme and tarragon against S. Abony en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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