Polat Yemiş, Gökçe; Kezban Candogan
(KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2017)
Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus ...