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

dc.creatorLorenzo-Leal A.C., Palou E., López-Malo A.
dc.date2020-12-11T06:46:42Z
dc.date2020-12-11T06:46:42Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:12Z
dc.date.available2023-07-21T20:22:12Z
dc.identifier2-s2.0-85061648581
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13599
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745722
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85061648581&doi=10.1016%2fj.ijfoodmicro.2019.02.008&partnerID=40&md5=236e7f43d43c4b2b232b762eced606a2
dc.sourceInternational Journal of Food Microbiology
dc.titleEvaluation 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
dc.typeArticle


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