Zhang, Yuemei <br/><br/>
Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.  [electronic resource] 

 -  International journal of food microbiology  May 2017 
 - 1-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2016.10.008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aeromonas--drug effects<br/>Animals<br/>Cadaverine--pharmacology<br/>Carps<br/>Cinnamomum zeylanicum--metabolism<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Food Storage--methods<br/>Humans<br/>Lactococcus--drug effects<br/>Microbiota--drug effects<br/>Molecular Typing<br/>Nitrogen--analysis<br/>Oils, Volatile--pharmacology<br/>Putrescine--pharmacology<br/>RNA, Ribosomal, 16S--genetics<br/>Refrigeration<br/>Seafood--microbiology<br/>Staphylococcaceae--drug effects<br/>Vacuum