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The Scientific World Journal
Volume 2014, Article ID 641814, 12 pages
http://dx.doi.org/10.1155/2014/641814
Research Article

Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) Oregano Essential Oils

1DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro. C. U., Cerro de las Campanas s/n, Col. Las Campanas, 76010 Querétaro, QRO., Mexico
2Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional Unidad Querétaro, Cerro Blanco 141, Colinas del Cimatario, 76090 Querétaro, QRO., Mexico
3Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, 09340 México, DF, Mexico

Received 27 March 2014; Revised 1 July 2014; Accepted 10 July 2014; Published 6 August 2014

Academic Editor: Matias S. Attene Ramos

Copyright © 2014 Elvia Hernández-Hernández 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.

Citations to this Article [9 citations]

The following is the list of published articles that have cited the current article.

  • Davide Gottardi, Danka Bukvicki, Sahdeo Prasad, and Amit K. Tyagi, “Beneficial Effects of Spices in Food Preservation and Safety,” Frontiers in Microbiology, vol. 7, 2016. View at Publisher · View at Google Scholar
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