Modeling the effect of Croton blanchetianus Baill essential oil on pathogenic and spoilage bacteria.

Autor: de Vasconcelos EC; Federal Institute of Education, Science and Technology of Ceará-IFCE, Campus Limoeiro Do Norte, Limoeiro do Norte, CE, Brazil.; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Longhi DA; School of Food Engineering, Federal University of Paraná-UFPR, Campus Jandaia do Sul, Jandaia Do Sul, PR, Brazil. ealdaniel@ufpr.br., Paganini CC; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Severo DS; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Canuto KM; Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil., de Queiroz Souza AS; Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil., de Figueiredo EAT; Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil., de Aragão GMF; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil.

Publikováno v: Archives of microbiology [Arch Microbiol] 2022 Sep 13; Vol. 204 (10), pp. 618. Date of Electronic Publication: 2022 Sep 13.