dc.creatorLevario-Gómez A., Ávila-Sosa R., Gutiérrez-Méndez N., López-Malo A., Nevárez-Moorillón G.V.
dc.date2020-12-11T06:46:55Z
dc.date2020-12-11T06:46:55Z
dc.date2020
dc.date.accessioned2023-07-21T20:22:32Z
dc.date.available2023-07-21T20:22:32Z
dc.identifier2-s2.0-85083300081
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13743
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745866
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85083300081&doi=10.3389%2ffsufs.2020.00034&partnerID=40&md5=ff669b4e8ee7408d00d030f8b32814b5
dc.sourceFrontiers in Sustainable Food Systems
dc.titleModeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds
dc.typeArticle


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