Article Versions Notes

Ricardo-Rodrigues S, Rouxinol MI, Agulheiro-Santos AC, Potes ME, Laranjo M, Elias M. The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview. Applied Biosciences. 2024; 3(1):87-101. https://doi.org/10.3390/applbiosci3010006

Ricardo-Rodrigues, Sara, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, and Miguel Elias. 2024. "The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview" Applied Biosciences 3, no. 1: 87-101. https://doi.org/10.3390/applbiosci3010006

Ricardo-Rodrigues, S., Rouxinol, M. I., Agulheiro-Santos, A. C., Potes, M. E., Laranjo, M., & Elias, M. (2024). The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview. Applied Biosciences, 3(1), 87-101. https://doi.org/10.3390/applbiosci3010006