APA (7th ed.) Citation

Pimentel-González, M., Possas, A., Valero, A., Sánchez-García, E., Rodríguez-Rodríguez, J., & Castillo, S. (2025). Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium. Applied Sciences (2076-3417), 15(11), 6164. https://doi.org/10.3390/app15116164

Chicago Style (17th ed.) Citation

Pimentel-González, Mariana, Arícia Possas, Antonio Valero, Eduardo Sánchez-García, José Rodríguez-Rodríguez, and Sandra Castillo. "Inactivation Kinetics of Listeria Monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha Longiflora Gray) in a Modified Simulated Meat Medium." Applied Sciences (2076-3417) 15, no. 11 (2025): 6164. https://doi.org/10.3390/app15116164.

MLA (9th ed.) Citation

Pimentel-González, Mariana, et al. "Inactivation Kinetics of Listeria Monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha Longiflora Gray) in a Modified Simulated Meat Medium." Applied Sciences (2076-3417), vol. 15, no. 11, 2025, p. 6164, https://doi.org/10.3390/app15116164.