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carvacrol

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car·va·crol  (kärv-krôl, -krl)
n.
An aromatic phenolic compound, C10H14O, found in plants such as oregano and savory and used in flavorings and fungicides.

[New Latin carvi (specific epithet of (Carum) carvi, caraway, from Medieval Latin; see caraway) + Latin cer, acr-, sharp; see ak- in Indo-European roots + -ol.]


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Carvacrol is the main ingredient of oregano oil, and cinnemaldehyde is the main ingredient of cinnamon oil.
coli O157:H7 and the stability of carvacrol were evaluated during the preparation and storage of apple-based films made by two different casting methods, continuous casting and batch casting.
organo-modified montmorillonite (MMT)] were used to improve the barrier properties of packaging films (28-31) and to protect the volatile and heat-sensitive carvacrol from degradation.
 
 
 
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