Article Versions Notes

Pimentel-González M, Possas A, Valero A, Sánchez-García E, Rodríguez-Rodríguez J, Castillo S. Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium. Applied Sciences. 2025; 15(11):6164. https://doi.org/10.3390/app15116164

Pimentel-González, Mariana, Arícia Possas, Antonio Valero, Eduardo Sánchez-García, José Rodríguez-Rodríguez, and Sandra Castillo. 2025. "Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium" Applied Sciences 15, no. 11: 6164. https://doi.org/10.3390/app15116164

Pimentel-González, M., Possas, A., Valero, A., Sánchez-García, E., Rodríguez-Rodríguez, J., & Castillo, S. (2025). Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium. Applied Sciences, 15(11), 6164. https://doi.org/10.3390/app15116164