IJABADENIYI, OA.; MBEDLA, A.; AJAYEOBA, TA. MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE. Italian Journal of Food Science, Singapore, v. 32, n. 2, 2020. DOI: 10.14674/IJFS-1566. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1566. Acesso em: 25 oct. 2025.