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Degradation of Zearalenone by Essential Oils under In vitro Conditions

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Plant Essential Oils as Active Antimicrobial Agents

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Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling

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Potential antimicrobial uses of essential oils in food: is citrus the answer?

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