Akgül, A <br/><br/>
Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi.  [electronic resource] 

 -  International journal of food microbiology  May 1988 
 - 263-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/0168-1605(88)90019-0  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antifungal Agents--pharmacology<br/>Benzoates--pharmacology<br/>Benzoic Acid<br/>Condiments<br/>Food Microbiology<br/>Food Preservatives--pharmacology<br/>Fungi--drug effects<br/>Oils, Volatile--pharmacology<br/>Sodium Chloride--pharmacology<br/>Sorbic Acid--pharmacology<br/>Terpenes--pharmacology<br/>Thymol--pharmacology<br/>Turkey