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    Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells

    Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells by Ricardo M. Montanari, Luiz C. A. Barbosa, Antonio J. Demuner, Cleber J. Silva, Nelio J. Andrade, Fyaz M. D. Ismail, Maria C. A. Barbosa

    Published 2012-08-01
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