HAMAD, A.; NURITASARI, A.; HARTANTI, D. A combination of lemongrass and lemon basil essential oils inhibited bacterial growth and improved the shelf life of chicken fillets. Asia-Pacific Journal of Science and Technology, [S. l.], v. 24, n. 04, p. APST–24, 2019. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/185151. Acesso em: 29 apr. 2024.