Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables
- 21 April 2011
- journal article
- Published by Elsevier in Food Research International
- Vol. 44 (5), 1541-1548
- https://doi.org/10.1016/j.foodres.2011.04.012
Abstract
No abstract availableKeywords
Funding Information
- Conselho Nacional de Desenvolvimento Científico e Tecnológico — CNPq (Brazil)
- FACEPE — Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (Brazil)
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