Haberbeck, Letícia UngarettiRiehl, Carlos Alberto da SilvaSalomão, Beatriz de Cássia MartinsAragão, Glaucia Maria Falcão2021-04-262021-04-262012-04-01HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.0210023-6438https://repositorio.ufrn.br/handle/123456789/32325Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Sothermal inactivationWeibull modelBacillus coagulansOregano essential oilIarticle10.1016/j.lwt.2011.09.021