Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. [electronic resource]

By: Contributor(s): Producer: 20200619Description: 365-387 p. digitalISSN:
  • 1941-1421
Subject(s): Online resources: In: Annual review of food science and technology vol. 10
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, P.H.S.; Review

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