Evaluation of Inhibitory Effect of Three Phenolic Compounds; Linalool, Menthol and Eugenol on the Yeasts as Food Spoiling Agents
Aims: Although the use of yeasts as starters is common in the food industry, it can lead to product corruption and poor quality of food in some cases. Current study was assessed the anti-yeast impacts of three phenolic compounds; linalool, menthol and eugenol against 7 yeast species contaminating fo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Gonabad University of Medical Sciences (GMU)
2019-07-01
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| Series: | Ufuq-i Dānish |
| Subjects: | |
| Online Access: | http://hms.gmu.ac.ir/article-1-3132-en.pdf |