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Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus,Enterococcus faecalis and Escherichia coli O157:H7
Authors:Maryam Mahmoudzadeh  Hedayat Hosseini  Farzaneh Shahraz  Afshin Akhondzadeh‐Basti  Amin Mousavi Khaneghah  Maryam Azizkhani  Anderson De Souza Sant'ana  Mehrdad Haghshenas  Leila Mahmoudzadeh
Affiliation:1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Veterinary Faculty, Tehran University, Tehran, Iran;3. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, S?o Paulo, Brazil;4. Department of food hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologists, Amol, Iran;5. Veterinary Faculty, Urmia University, Urmia, Iran
Abstract:
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