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

Published 2011 View Full Article

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Journal

FOOD RESEARCH INTERNATIONAL

Volume 44, Issue 5, Pages 1541-1548

Publisher

Elsevier BV

Online

2011-04-25

DOI

10.1016/j.foodres.2011.04.012

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FOOD RESEARCH INTERNATIONAL

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