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Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

机译：丁香对丁香食品致病细菌的抗菌活性，丁香富含乳制品乳制品的感觉属性：初步研究

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Jung-Whan Chon; Kun-Ho Seo; Dongryeoul Bae; Binn Kim; Dongkwan Jeong; Kwang-Young Song;
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1. Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria [J] . S. Oulkheir, M. Aghrouch, F. El Mourabit, Journal of Diseases and Medicinal Plants . 2017,第2a1期

机译：肉桂，百里香，丁香和天竺葵精油提取物对革兰氏阴性和革兰氏阳性致病菌的抗菌活性
2. ANTIBACTERIAL ACTIVITY OF CLOVE ESSENTIAL OIL AND EUGENOL AGAINST FISH PATHOGENIC BACTERIA ISOLATED FROM CULTURED OLIVE FLOUNDER (Paralichthys olivaceus) [J] . Pathirana H. N. K. S., Wimalasena S. H. M. P., De Silva B. C. J., Slovenian Veterinary Research . 2019,第1期

机译：植物植物植物病原菌蛋白质植物植物植物植物的抗菌活性（Paralichthys Olivaceus）
3. A preliminary study of antibacterial activity of thirty essential oils against several important plant pathogenic bacteria [J] . Popovi? Tatjana, Mili?evi? Zoran, Oro Violeta, Pesticidi i fitomedicina: Pesticides & Phytomedicine . 2018,第3a4期

机译：三十种精油对几种重要植物病原菌的抗菌活性初步研究
4. Inhibition of common cereal pathogenic fungi by clove oil and eucalyptus oil [C] . EM Byron, AM Hall International Conference of the British Crop Protection Council . 2002

机译：丁香油和桉树油抑制常见谷物病原真菌
5. Antibacterial activity of plant extracts against foodborne pathogenic bacteria and food spoilage bacteria [D] . Murali, Nanditha. 2011

机译：植物提取物对食源性致病菌和食物腐败菌的抗菌活性
6. Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice [O] . S. Siddiqua, B. A. Anusha, L. S. Ashwini, 2015

机译：肉桂醛和丁香油的抗菌活性：对模型食品系统和西瓜汁中某些食源性病原体的影响
7. Studies on The Antimicrobial Activities of Two kinds of Clove oil on Some Clinical Pathogenic Bacteria [O] . 2019

机译：两种丁香油对一些临床病原细菌的抗菌活性研究

Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

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