Verešová, A.; Vukic, M.D.; Vukovic, N.L.; Terentjeva, M.; Ban, Z.; Li, L.; Bianchi, A.; Kollár, J.; Ben Saad, R.; Ben Hsouna, A.;
et al. Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica. Foods 2024, 13, 3579.
https://doi.org/10.3390/foods13223579
AMA Style
Verešová A, Vukic MD, Vukovic NL, Terentjeva M, Ban Z, Li L, Bianchi A, Kollár J, Ben Saad R, Ben Hsouna A,
et al. Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica. Foods. 2024; 13(22):3579.
https://doi.org/10.3390/foods13223579
Chicago/Turabian Style
Verešová, Andrea, Milena D. Vukic, Nenad L. Vukovic, Margarita Terentjeva, Zhaojun Ban, Li Li, Alessandro Bianchi, Ján Kollár, Rania Ben Saad, Anis Ben Hsouna,
and et al. 2024. "Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica" Foods 13, no. 22: 3579.
https://doi.org/10.3390/foods13223579
APA Style
Verešová, A., Vukic, M. D., Vukovic, N. L., Terentjeva, M., Ban, Z., Li, L., Bianchi, A., Kollár, J., Ben Saad, R., Ben Hsouna, A., Elizondo-Luévano, J. H., Kluz, M. I., Čmiková, N., Garzoli, S., & Kačániová, M.
(2024). Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica. Foods, 13(22), 3579.
https://doi.org/10.3390/foods13223579
