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Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms Cover

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 2 (December 2016)
By: Desislava Teneva,  Zapryana Denkova,  Bogdan Goranov,  Rositsa Denkova,  Georgi Kostov,  Teodora Atanasova and  Pavel Merdzhanov  
Open Access
|Dec 2016
Authors

Authors

Desislava Teneva

Zapryana Denkova

Bogdan Goranov

Rositsa Denkova

Georgi Kostov

george_kostov2@abv.bg

Teodora Atanasova

Pavel Merdzhanov

DOI: https://doi.org/10.1515/aucft-2016-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 39 - 52
Published on: Dec 28, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
essential oil,
spices,
chemical composition,
GC-MS,
antimicrobial activity
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Desislava Teneva, Zapryana Denkova, Bogdan Goranov, Rositsa Denkova, Georgi Kostov, Teodora Atanasova, Pavel Merdzhanov, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 20 (2016): Issue 2 (December 2016)
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