Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase

dc.creatorReyes-Jurado F., Cervantes-Rincón T., Bach H., López-Malo A., Palou E.
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-s2.0-85060347006
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13600
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745723
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85060347006&doi=10.1016%2fj.indcrop.2019.01.036&partnerID=40&md5=17fe69c82c570a5f93a0e6967ce2dfd4
dc.sourceIndustrial Crops and Products
dc.titleAntimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase
dc.typeArticle


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