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This page is a summary of: Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts, International Journal of Food Microbiology, April 2019, Elsevier,
DOI: 10.1016/j.ijfoodmicro.2019.02.008.
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