Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

✍ Scribed by Geíza Alves de Azeredo; Tânia Lúcia Montenegro Stamford; Pollyana Campos Nunes; Nelson Justino Gomes Neto; Maria Elieidy Gomes de Oliveira; Evandro Leite de Souza

• Book ID: 116489173
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 500 KB
• Volume: 44
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.04.012