da Silva Luz, I., Gomes-Neto, N. J., Magnani, M., & de Souza, E. L. (2015). Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 21(8), 571. https://doi.org/10.1177/1082013214554467
Chicago Zitierstilda Silva Luz, Isabelle, Nelson Justino Gomes-Neto, Marciane Magnani, und Evandro Leite de Souza. "Assessment of Tolerance Induction by Origanum Vulgare L. Essential Oil or Carvacrol in Pseudomonas Aeruginosa Cultivated in a Meat-based Broth and in a Meat Model." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 21, no. 8 (2015): 571. https://dx.doi.org/10.1177/1082013214554467.
MLA Zitierstilda Silva Luz, Isabelle, et al. "Assessment of Tolerance Induction by Origanum Vulgare L. Essential Oil or Carvacrol in Pseudomonas Aeruginosa Cultivated in a Meat-based Broth and in a Meat Model." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 8, 2015, p. 571.