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Journal of Food Quality
Volume 2018, Article ID 8424035, 10 pages
https://doi.org/10.1155/2018/8424035
Research Article

Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese

1Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului, No. 119, 300645 Timişoara, Romania
2“Victor Babes” University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timişoara, Romania

Correspondence should be addressed to Corina Danciu; or.tfmu@uicnad.aniroc

Received 9 September 2017; Revised 27 January 2018; Accepted 20 February 2018; Published 10 September 2018

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2018 Ersilia Alexa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ersilia Alexa, Corina Danciu, Ileana Cocan, et al., “Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese,” Journal of Food Quality, vol. 2018, Article ID 8424035, 10 pages, 2018. https://doi.org/10.1155/2018/8424035.