Article
Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds
Registro en:
2-s2.0-85083300081
Autor
Levario-Gómez A., Ávila-Sosa R., Gutiérrez-Méndez N., López-Malo A., Nevárez-Moorillón G.V.
Institución
Resumen
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083300081&doi=10.3389%2ffsufs.2020.00034&partnerID=40&md5=ff669b4e8ee7408d00d030f8b32814b5