Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.

@article{Rao2019ImprovingTE,
  title={Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.},
  author={Jiajia Rao and Bingcan Chen and David Julian Mcclements},
  journal={Annual review of food science and technology},
  year={2019},
  volume={10},
  pages={
          365-387
        }
}
The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their… 
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