dc.creator | Levario-Gómez A., Ávila-Sosa R., Gutiérrez-Méndez N., López-Malo A., Nevárez-Moorillón G.V. | |
dc.date | 2020-12-11T06:46:55Z | |
dc.date | 2020-12-11T06:46:55Z | |
dc.date | 2020 | |
dc.date.accessioned | 2023-07-21T20:22:32Z | |
dc.date.available | 2023-07-21T20:22:32Z | |
dc.identifier | 2-s2.0-85083300081 | |
dc.identifier | http://repositorio.udlap.mx/xmlui/handle/123456789/13743 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7745866 | |
dc.description | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083300081&doi=10.3389%2ffsufs.2020.00034&partnerID=40&md5=ff669b4e8ee7408d00d030f8b32814b5 | |
dc.source | Frontiers in Sustainable Food Systems | |
dc.title | Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds | |
dc.type | Article | |