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Microbiological stability and sensorial valorization of thy..:
Mantzourani, Ioanna
;
Daoutidou, Maria
;
Nikolaou, Anastasios
...
International Journal of Food Microbiology. 386 (2023) - p. 110022 , 2023
Link:
https://doi.org/10.1016/j.ijfoodmicro.2022.110022
RT Journal T1
Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2022.110022&Exemplar=1&LAN=DE A1 Mantzourani, Ioanna A1 Daoutidou, Maria A1 Nikolaou, Anastasios A1 Kourkoutas, Yiannis A1 Alexopoulos, Athanasios A1 Tzavellas, Ilias A1 Dasenaki, Marilena A1 Thomaidis, Nikolaos A1 Plessas, Stavros PB Elsevier BV YR 2023 SN 0168-1605 JF International Journal of Food Microbiology VO 386 SP 110022 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2022.110022 DO https://doi.org/10.1016/j.ijfoodmicro.2022.110022 SF ELIB - SuUB Bremen
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