Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (<i>Origanum minutiflorum</i>), Bay Laurel (<i>Laurus nobilis</i>), Spanish Lavender (<i>Lavandula stoechas</i>L.), and Fennel (<i>Foeniculum vulgare</i>) on Common Foodborne Pathogens | NobleBlocks
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Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechasL.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens
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Shared by NobleBlocks on Nov 26, 2004 • 12:00 AM UTC
