Chemical composition and antioxidant properties of <i>Laurus nobilis</i> L. and <i>Myrtus communis</i> L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation

Abstract

This study shows the great potential of these EOs in combined treatments with mild heat and high hydrostatic pressure to obtain a higher inactivation of foodborne pathogens, which might help in the design of safe processes applied at low intensity.