From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.

Kyuchukova R

DOI: 10.3390/foods15132314
Published: 2026 Jun 29
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15132314,
  title = {From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.},
  author = {Kyuchukova R},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15132314},
  url = {https://doi.org/10.3390/foods15132314}
}

RIS

TY  - JOUR
TI  - From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.
AU  - Kyuchukova R
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15132314
UR  - https://doi.org/10.3390/foods15132314
ER  -

APA

R, K. (2026). From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132314

Source records

pubmed · retrieved 2026-09-26T20:25:39.719Z