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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Posted October 17, 2014 by by aromasciadmin

Ma T, Luo J, Tian C, Sun X, Quan M, Zheng C, Kang L, Zhan J
Food Chemistry, 2015

Anti-inflammatory effect of myristicin on RAW 264.7 macrophages stimulated with polyinosinic-polycytidylic acid

Posted June 5, 2014 by by aromasciadmin

Lee JY, Park W
Molecules, 2011

Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica

Posted May 28, 2014 by by aromasciadmin

Friedman M, Henika PR, Mandrell RE
Journal of Food Protection, 2002

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