Antimicrobial Potential of Carvacrol and Its Effect at Sub-lethal Concentration during Low Thermal Pasteurization of Fruit Juices

Antimicrobial Potential of Carvacrol and Its Effect at Sub-lethal Concentration during Low Thermal Pasteurization of Fruit Juices · UY1 Research Hub

Antimicrobial Potential of Carvacrol and Its Effect at Sub-lethal Concentration during Low Thermal Pasteurization of Fruit Juices (opens in a new tab)