Hernández-Hernández, E.; Castillo-Hernández, G.; González-Gutiérrez, C.J.; Silva-Dávila, A.J.; Gracida-Rodríguez, J.N.; García-Almendárez, B.E.; Di Pierro, P.; Vázquez-Landaverde, P.; Regalado-González, C.
Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. Coatings 2019, 9, 414.
https://doi.org/10.3390/coatings9070414
AMA Style
Hernández-Hernández E, Castillo-Hernández G, González-Gutiérrez CJ, Silva-Dávila AJ, Gracida-Rodríguez JN, García-Almendárez BE, Di Pierro P, Vázquez-Landaverde P, Regalado-González C.
Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. Coatings. 2019; 9(7):414.
https://doi.org/10.3390/coatings9070414
Chicago/Turabian Style
Hernández-Hernández, Elvia, Gustavo Castillo-Hernández, Claudia J. González-Gutiérrez, Areli J. Silva-Dávila, Jorge N. Gracida-Rodríguez, Blanca E. García-Almendárez, Prospero Di Pierro, Pedro Vázquez-Landaverde, and Carlos Regalado-González.
2019. "Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture" Coatings 9, no. 7: 414.
https://doi.org/10.3390/coatings9070414
APA Style
Hernández-Hernández, E., Castillo-Hernández, G., González-Gutiérrez, C. J., Silva-Dávila, A. J., Gracida-Rodríguez, J. N., García-Almendárez, B. E., Di Pierro, P., Vázquez-Landaverde, P., & Regalado-González, C.
(2019). Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. Coatings, 9(7), 414.
https://doi.org/10.3390/coatings9070414