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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

    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 von de Jesus Medeiros, Andrea Sulamita, Carvalho, Rhayane Idalyne, da Conceicao, Maria Lucia, Magnani, Marciane, de Souza, Evandro Leite


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