Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice

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Title
Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice
Authors
Keywords
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Journal
JOURNAL OF FOOD PROTECTION
Volume 77, Issue 3, Pages 435-443
Publisher
International Association for Food Protection
Online
2014-02-28
DOI
10.4315/0362-028x.jfp-13-323

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