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The Fermentation-inhibiting Properties of Orange Oil

Nature volume 168, page 999 (1951)Cite this article

Abstract

THE recent communication by Zukerman1 leads us to give a preliminary note on our investigations on the antimicrobial properties of orange oil.

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References

  1. Zukerman, I., Nature, 168, 517 (1951).

    Article  ADS  CAS  Google Scholar 

  2. Mossel, D. A. A., Nature, 166, 188 (1950).

    Article  ADS  CAS  Google Scholar 

  3. Guenther, E., “The Essential Oils”, 1, 81 (van Nostrand, New York, 1948).

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  4. Ruys, A. H., Perf. Ess. Oil Rec., 42, 118 (1951).

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Authors and Affiliations

  1. Central Institute for Nutrition Research T.N.O., 61 Catharijnesingel, Utrecht

    D. A. A. MOSSEL

Authors
  1. D. A. A. MOSSEL
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MOSSEL, D. The Fermentation-inhibiting Properties of Orange Oil. Nature 168, 999 (1951). https://doi.org/10.1038/168999a0

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