PHYSICOCHEMICAL CHARACTERISTICS OF FRESH SOFT CHEESE MANUFACTURED WITH OREGANO AND ROSEMARY ESSENTIAL OILS DURING REFRIGERATE STORAGE
Caracterização química e físico-química de alimentos (FQ)
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64629
Publicações em outros proceedings
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IUFoST
EFFECTS OF CARVACROL AND 1,8-CINEOLE ALONE AND IN COMBINATION AT SUBINHIBITORY AMOUNTS ON THE MORPHOLOGY AND MEMBRANE PERMEABILITY OF PSEUDOMONAS FLUORESCENS IN A FOOD-BASED BROTH
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IUFoST
COMBINED APPLICATION OF SUB-INHIBITORY AMOUNTS OF CARVACROL AND 1,8-CINEOLE TO INHIBIT BACTERIA ASSOCIATED WITH MINIMALLY PROCESSED VEGETABLES
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slaca-2015
APPLE FLAVONOID PHLORETIN AS MODULATOR OF NORFLOXACIN RESISTANCE IN Staphylococcus aureus OVER-EXPRESSING norA GENE
