Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens

• Autores: I. Dadalioglu, G.A. Evrendilek
• Localización: Journal of agricultural and food chemistry, ISSN 0021-8561, Vol. 52, Nº. 26, 2004, págs. 8255-8260
• Idioma: inglés
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