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Journal: Hygiene, 2024
Volume: 4
Number: 10
135-145
Article: Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and Savory (Satureja montana L.) and Their Application in Hard Cheese Production
Authors: by Nevijo Zdolec, Marijana Franičević, Lucija Klanac, Ivana Kavain, Josip Batinić, Manuela Zadravec, Jelka Pleadin, Darko Čobanov and Marta Kiš
Link: https://www.mdpi.com/2673-947X/4/2/10

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