Mrvová, M.; Medo, J.; Lakatošová, J.; Barboráková, Z.; Golian, M.; Mašková, Z.; Tančinová, D.
Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot. Foods 2024, 13, 3202.
https://doi.org/10.3390/foods13193202
AMA Style
Mrvová M, Medo J, Lakatošová J, Barboráková Z, Golian M, Mašková Z, Tančinová D.
Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot. Foods. 2024; 13(19):3202.
https://doi.org/10.3390/foods13193202
Chicago/Turabian Style
Mrvová, Monika, Juraj Medo, Jana Lakatošová, Zuzana Barboráková, Marcel Golian, Zuzana Mašková, and Dana Tančinová.
2024. "Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot" Foods 13, no. 19: 3202.
https://doi.org/10.3390/foods13193202
APA Style
Mrvová, M., Medo, J., Lakatošová, J., Barboráková, Z., Golian, M., Mašková, Z., & Tančinová, D.
(2024). Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot. Foods, 13(19), 3202.
https://doi.org/10.3390/foods13193202
