Publication | Closed Access
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria
39
Citations
15
References
2019
Year
Microbial InactivationAntimicrobial PackagingFood SpoilageOlive Oil By-productFood MicrobiologyFood EngineeringMicrobiologyPolyphenolic ExtractPublic HealthMedicineAntimicrobial ResistanceFood SafetyAntimicrobial Efficacy
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