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Journal: HygieneVolume: 4Number: 10
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:
  • Nevijo Zdolec1,*,
  • Marijana Franičević2 and
  • Lucija Klanac3
  • et al.
Link: https://www.mdpi.com/2673-947X/4/2/10

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