Article Versions Notes

Montanari RM, Barbosa LCA, Demuner AJ, Silva CJ, Andrade NJ, Ismail FMD, Barbosa MCA. Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells. Molecules. 2012; 17(8):9728-9740. https://doi.org/10.3390/molecules17089728

Montanari, Ricardo M., Luiz C. A. Barbosa, Antonio J. Demuner, Cleber J. Silva, Nelio J. Andrade, Fyaz M. D. Ismail, and Maria C. A. Barbosa. 2012. "Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells" Molecules 17, no. 8: 9728-9740. https://doi.org/10.3390/molecules17089728

Montanari, R. M., Barbosa, L. C. A., Demuner, A. J., Silva, C. J., Andrade, N. J., Ismail, F. M. D., & Barbosa, M. C. A. (2012). Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells. Molecules, 17(8), 9728-9740. https://doi.org/10.3390/molecules17089728