Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano ( Origanum minutiflorum ), Bay Laurel ( Laurus nobilis ), Spanish Lavender ( Lavandula stoechas L.), and Fennel ( Foeniculum vulgare ) on Common Foodborne Pathogens

Dadalioǧlu, Itir; Akdemir Evrendilek, Gülsün

doi:10.1021/jf049033e

Public

Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano ( Origanum minutiflorum ), Bay Laurel ( Laurus nobilis ), Spanish Lavender ( Lavandula stoechas L.), and Fennel ( Foeniculum vulgare ) on Common Foodborne Pathogens

Published in Journal of Agricultural and Food Chemistry • Nov 26, 2004

Authors:

Itir Dadalioǧlu

Gülsün Akdemir Evrendilek

Abstract

Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria mo...

Subject

Laurus nobilis

Foeniculum

Lavender

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