Advanced search
1 file | 2.29 MB Add to list

Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method

Els Debonne (UGent) , Angelos-Gerasimos Ioannidis (UGent) , Filip Van Bockstaele (UGent) , Hanne Baert (UGent) , Frank Devlieghere (UGent) and Mia Eeckhout (UGent)
Author
Organization

Downloads

  • 170911 poster Munchen.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 2.29 MB

Citation

Please use this url to cite or link to this publication:

MLA
Debonne, Els, Angelos-Gerasimos Ioannidis, Filip Van Bockstaele, et al. “Determination of the Minimal Inhibitory Concentration of Thyme Essential Oil on the Growth of Penicillium Paneum with the Dilution Method.” Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts. 2017. Print.
APA
Debonne, E., Ioannidis, A.-G., Van Bockstaele, F., Baert, H., Devlieghere, F., & Eeckhout, M. (2017). Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method. Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts. Presented at the 2nd Innovations in Food Packaging, Shelf Life and Food Safety conference.
Chicago author-date
Debonne, Els, Angelos-Gerasimos Ioannidis, Filip Van Bockstaele, Hanne Baert, Frank Devlieghere, and Mia Eeckhout. 2017. “Determination of the Minimal Inhibitory Concentration of Thyme Essential Oil on the Growth of Penicillium Paneum with the Dilution Method.” In Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts.
Chicago author-date (all authors)
Debonne, Els, Angelos-Gerasimos Ioannidis, Filip Van Bockstaele, Hanne Baert, Frank Devlieghere, and Mia Eeckhout. 2017. “Determination of the Minimal Inhibitory Concentration of Thyme Essential Oil on the Growth of Penicillium Paneum with the Dilution Method.” In Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts.
Vancouver
1.
Debonne E, Ioannidis A-G, Van Bockstaele F, Baert H, Devlieghere F, Eeckhout M. Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method. Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts. 2017.
IEEE
[1]
E. Debonne, A.-G. Ioannidis, F. Van Bockstaele, H. Baert, F. Devlieghere, and M. Eeckhout, “Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method,” in Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts, Munich, Germany, 2017.
@inproceedings{8532927,
  author       = {Debonne, Els and Ioannidis, Angelos-Gerasimos and Van Bockstaele, Filip and Baert, Hanne and Devlieghere, Frank and Eeckhout, Mia},
  booktitle    = {Innovations in Food Packaging, Shelf Life and Food Safety, 2nd Conference, Abstracts},
  language     = {eng},
  location     = {Munich, Germany},
  title        = {Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method},
  year         = {2017},
}