Article Versions Notes

Hlebová M, Foltinová D, Vešelényiová D, Medo J, Šramková Z, Tančinová D, Mrkvová M, Hleba L. The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese. Foods. 2022; 11(21):3517. https://doi.org/10.3390/foods11213517

Hlebová, Miroslava, Denisa Foltinová, Dominika Vešelényiová, Juraj Medo, Zuzana Šramková, Dana Tančinová, Michaela Mrkvová, and Lukáš Hleba. 2022. "The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese" Foods 11, no. 21: 3517. https://doi.org/10.3390/foods11213517

Hlebová, M., Foltinová, D., Vešelényiová, D., Medo, J., Šramková, Z., Tančinová, D., Mrkvová, M., & Hleba, L. (2022). The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese. Foods, 11(21), 3517. https://doi.org/10.3390/foods11213517