Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts

Lorenzo-Leal A.C., Palou E., López-Malo A.

Article

Registro en:

2-s2.0-85061648581

http://repositorio.udlap.mx/xmlui/handle/123456789/13599

https://repositorioslatinoamericanos.uchile.cl/handle/2250/7745722

Autor

Lorenzo-Leal A.C., Palou E., López-Malo A.

Institución

Universidad de las Américas Puebla (México)

Resumen

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85061648581&doi=10.1016%2fj.ijfoodmicro.2019.02.008&partnerID=40&md5=236e7f43d43c4b2b232b762eced606a2

Materias

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