The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat
- DOI
- 10.3390/foods13193107
- Published
- 2024-09-28
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods13193107,
title = {The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat},
author = {Miroslava Kačániová and Stefania Garzoli and Anis Ben Hsouna and Alessandro Bianchi and Maciej Ireneusz Kluz and Joel Horacio Elizondo-Luevano and Zhaojun Ban and Rania Ben Saad and Wissem Mnif and Peter Haščík},
year = {2024},
journal = {Foods},
doi = {10.3390/foods13193107},
url = {https://doi.org/10.3390/foods13193107}
}RIS
TY - JOUR TI - The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat AU - Miroslava Kačániová AU - Stefania Garzoli AU - Anis Ben Hsouna AU - Alessandro Bianchi AU - Maciej Ireneusz Kluz AU - Joel Horacio Elizondo-Luevano AU - Zhaojun Ban AU - Rania Ben Saad AU - Wissem Mnif AU - Peter Haščík PY - 2024 JO - Foods DO - 10.3390/foods13193107 UR - https://doi.org/10.3390/foods13193107 ER -
APA
Kačániová, M., Garzoli, S., Hsouna, A. B., Bianchi, A., Kluz, M. I., Elizondo-Luevano, J. H., Ban, Z., Saad, R. B., Mnif, W., & Haščík, P. (2024). The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat. Foods. https://doi.org/10.3390/foods13193107
Source records
- crossref · retrieved 2026-09-26T11:46:31.424Z