Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.
about
A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit.Efficient genetic transformation and regeneration system from hairy root of Origanum vulgare.Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese.Lipids, pH, and Their Interaction Affect the Inhibitory Effects of Carvacrol against Salmonella Typhimurium PT4 and Escherichia coli O157:H7.
P2860
Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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name
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
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Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
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type
label
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
@en
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
@nl
prefLabel
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
@en
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
@nl
P2093
P2860
P1476
Effects of the Essential Oil f ...... ihard Cheese Broth and Slurry.
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P2093
Donald Schaffner
Evandro Leite de Souza
Geany Targino de Souza
Jossana Pereira de Sousa
Rayssa Julliane de Carvalho
P2860
P304
P356
10.4315/0362-028X.JFP-15-172
P577
2016-02-01T00:00:00Z