Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

dc.creatorNavarro-Cruz A.R., Ochoa-Velasco C.E., Caballero-Alvarez F.J., Lazcano-Hernández M.A., Vera-López O., López-Malo A., Avila-Sosa R.
dc.date2020-12-11T06:40:48Z
dc.date2020-12-11T06:40:48Z
dc.date2018
dc.date.accessioned2023-07-21T20:21:44Z
dc.date.available2023-07-21T20:21:44Z
dc.identifier2-s2.0-85047639307
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13403
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745526
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85047639307&doi=10.1155%2f2018%2f1659394&partnerID=40&md5=17ad3766f032158c2e545e49432f6329
dc.sourceJournal of Food Quality
dc.titleEffect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus
dc.typeArticle


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