ADELI MILANI, Morteza; GHOBADI DANA, Maryam; GHANBARZADEH, Babak; ALIZADEH, Ainaz; GHASEMI AFSHAR, Peymaneh. Comparison of the Chemical Compositions and Antibacterial Activities of Two Iranian Mustard Essential Oils and Use of these Oils in Turkey Meats as Preservatives. Applied Food Biotechnology, [S. l.], v. 6, n. 4, p. 225–236, 2019. DOI: 10.22037/afb.v6i4.25687. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/25687. Acesso em: 3 sep. 2026.