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Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium.

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Title: Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium.
Authors: Pimentel-González, Mariana1,2, Possas, Arícia2, Valero, Antonio2,3, Sánchez-García, Eduardo1, Rodríguez-Rodríguez, José2,3, Castillo, Sandra1,3, sandra.castillohrn@uanl.edu.mx
Source: Applied Sciences (2076-3417); Jun2025, Vol. 15 Issue 11, p6164, 15p
Database: Applied Science & Technology Source
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Header DbId: aci
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PubType: Academic Journal
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  Data: Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium.
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        Value: 10.3390/app15116164
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      – Code: eng
        Text: English
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        PageCount: 15
        StartPage: 6164
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      – TitleFull: Inactivation Kinetics of Listeria monocytogenes Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (Poliomintha longiflora Gray) in a Modified Simulated Meat Medium.
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            NameFull: Pimentel-González, Mariana
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            NameFull: Possas, Arícia
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            NameFull: Rodríguez-Rodríguez, José
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            – D: 01
              M: 06
              Text: Jun2025
              Type: published
              Y: 2025
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