[1]
M. Císarová, D. Tančinová, and M. Brodová, “ANTIFUNGAL ACTIVITY OF VOLATILE COMPONENTS GENERATED BY ESSENTIAL OILS AGAINST THE GENUS PENICILLIUM ISOLATED FROM BAKERY PRODUCTS”, J microb biotech food sci, vol. 4, no. special issue 1 (Microbiology), pp. 1–5, Feb. 2015.