CíSAROVá, M.; TANčINOVá, D.; BRODOVá, M. ANTIFUNGAL ACTIVITY OF VOLATILE COMPONENTS GENERATED BY ESSENTIAL OILS AGAINST THE GENUS PENICILLIUM ISOLATED FROM BAKERY PRODUCTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 1 (Microbiology), p. 1–5, 2015. DOI: 10.15414/jmbfs.2015.4.special1.1-5. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8238. Acesso em: 22 nov. 2024.