Braz. J. Pharm. Sci.
 2020
DOI: 10.1590/s2175-97902020000118468
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Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium

Andrea Sulamita de Jesus Medeiros1,
Rhayane Idalyne Carvalho2,
Maria Lúcia da Conceição3
et al.
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