| 000 | 01466nam a2200277Ia 4500 | ||
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| 003 | MX-MdCICY | ||
| 005 | 20250625162418.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-18757 | ||
| 245 | 1 | 0 | _aAntibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus |
| 490 | 0 | _vFood Control, 59, p.282-289, 2016 | |
| 520 | 3 | _aCinnamon essential oil (EO)exhibited effective antibacterial activity against foodborne spoilage and pathogenic bacteria in model systems using Escherichia coli and Staphylococcus. The minimum inhibition concentration (MIC)of cinnamon EO was similar for both bacteria (1.0 mg/ml)while the minimum bactericide concentration (MBC)were 4.0 mg/ml and 2.0 mg/ml for E. coli and Staphylococcus aureus. GC-MS analysis confirmed that cinnamaldehyde was the major constituent in cinnamon EO (92.40 | |
| 650 | 1 | 4 | _aESSENTIAL OIL |
| 650 | 1 | 4 | _aFOODBORNE SPOILAGE AND PATHOGENIC BACTERIA |
| 650 | 1 | 4 | _aANTIBACTERIAL ACTIVITY |
| 650 | 1 | 4 | _aANTIBACTERIAL MECHANISM |
| 650 | 1 | 4 | _aSEMBACTERIAL MEMBRANE PERMEABILITY AND INTEGRITY |
| 700 | 1 | 2 | _aZhang, Yunbin |
| 700 | 1 | 2 | _aLiu, Xiaoyu |
| 700 | 1 | 2 | _aWang, Yifei |
| 700 | 1 | 2 | _aJiang, Pingping |
| 700 | 1 | 2 | _aQuek, Siewyoung |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1EkieX1ccZr5YteR2j7B4l5H7WB465j_K/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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