Author(s): Aleksic V, Knezevic P
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Abstract Since synthetic antimicrobial agents and food additives can cause a number of adverse effects, there is a growing interest from consumers in ingredients from natural sources. Medicinal plants, such as Myrtus communis L. are a source of new compounds which can be used in both the food industry and for medical purposes, primarily as antimicrobial agents. In this review, the characteristics of myrtle essential oils and extracts are summarized, with particular attention to their chemical composition, biological activities and potential applications. Copyright © 2013 Elsevier GmbH. All rights reserved.
This article was published in Microbiol Res
and referenced in Journal of Food Processing & Technology