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De Montfort University Open Research Archive

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The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. 199

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The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. 1 3 1 3 2 2 6

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