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    Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

    Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds by Anahí Levario-Gómez, Raúl Ávila-Sosa, Néstor Gutiérrez-Méndez, Aurelio López-Malo, Guadalupe Virginia Nevárez-Moorillón

    Published 2020-03-01
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