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. 2017 Jun 10;6(6):44. doi: 10.3390/foods6060044

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© 2017 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Influence of food phosphates’ (absence, Phos−; presence, Phos+) level on the antimicrobial effect of oregano (OR) and garlic (GAR) essential oils against Salmonella spp. (a) and Listeria monocytogenes (b).