精油对微生物的最小抑菌浓度 (MIC)：方法、功能、精确系数和应用

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-05-27 DOI:10.1080/87559129.2024.2357612

Shuangdi Chen, Zhaofeng Li, Bimal Chitrakar, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li

引用次数: 0

摘要

植物精油（EOs）因其多种生物活性而备受科学家关注。精油的抗菌活性是其广泛应用的主要原因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application

Essential oils (EOs) from plants have attracted the attention of scientists due to their multiple biological activities. Antimicrobial activity of essential oils is the main reason for their widesp...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists