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The Vapor Phase of Selected Essential Oils and Their Antifu..:
Miroslava Hlebová
;
Denisa Foltinová
;
Dominika Vešelényiová
...
Food Microbiology. , 2022
Link:
https://doi.org/10.3390/foods11213517
RT Journal T1
The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_11_21_3517_&Exemplar=1&LAN=DE A1 Miroslava Hlebová A1 Denisa Foltinová A1 Dominika Vešelényiová A1 Juraj Medo A1 Zuzana Šramková A1 Dana Tančinová A1 Michaela Mrkvová A1 Lukáš Hleba PB Multidisciplinary Digital Publishing Institute YR 2022 K1 Penicillium commune K1 cyclopiazonic acid K1 essential oils K1 antifungal activity K1 cheese samples K1 sensory evaluation K1 vapor contact JF Food Microbiology LK http://dx.doi.org/https://doi.org/10.3390/foods11213517 DO https://doi.org/10.3390/foods11213517 SF ELIB - SuUB Bremen
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