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Combined application of essential oils from Origanum vulgar..:
de Azeredo, Geíza Alves
;
Stamford, Tânia Lúcia Montenegro
;
Nunes, Pollyana Campos
...
Food Research International. 44 (2011) 5 - p. 1541-1548 , 2011
Link:
https://doi.org/10.1016/j.foodres.2011.04.012
RT Journal T1
Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2011.04.012&Exemplar=1&LAN=DE A1 de Azeredo, Geíza Alves A1 Stamford, Tânia Lúcia Montenegro A1 Nunes, Pollyana Campos A1 Gomes Neto, Nelson Justino A1 de Oliveira, Maria Elieidy Gomes A1 de Souza, Evandro Leite PB Elsevier BV YR 2011 SN 0963-9969 JF Food Research International VO 44 IS 5 SP 1541 OP 1548 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2011.04.012 DO https://doi.org/10.1016/j.foodres.2011.04.012 SF ELIB - SuUB Bremen
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