MEKRI, Meriem et al.
 Citrus leaf essential oils: chemical composition, antioxidant activity, and selective antibacterial effects on foodborne and starter culture bacteria during fermentation.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 9, n. 1, p. 101-117, mar. 2026.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/556" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/556</a>&gt;. Date accessed: 12 sep. 2026.
doi: <a href="https://doi.org/10.30721/fsab2026.v9.i1.556">https://doi.org/10.30721/fsab2026.v9.i1.556</a>.