reference/30217911

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30217911

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endingPage	324
issn	0362-028X
issueIdentifier	2
pageRange	315-324
publicationName	Journal of Food Protection
startingPage	315
bibliographicCitation	Obaidat MM, Frank JF. Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. J Food Prot. 2009 Feb;72(2):315–24. doi: 10.4315/0362-028x-72.2.315. PMID: 19350975.
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date	200902
identifier	https://doi.org/10.4315/0362-028x-72.2.315 https://pubmed.ncbi.nlm.nih.gov/19350975
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Inactivation of Salmonella and Escherichia coli O157:H7 on Sliced and Whole Tomatoes by Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase
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Total number of triples: 56.