Microbiological and physicochemical properties of meat coated with microencapsulated Mexican oregano (Lippia graveolens Kunth) and basil (Ocimum basilicum L.) essential oils mixture
Elvia Hernández-Hernández, Gustavo Castillo-Hernández, Claudia J. González-Gutiérrez, Areli J. Silva-Dávila, Jorge N. Gracida-Rodríguez, Blanca E. García-Almendárez, Prospero Di Pierro, Pedro Vázquez-Landaverde, Carlos Regalado-González
Research output: Contribution to journal › Article › peer-review
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