@article{almeida_blanco-pascual_rosolen_cisilotto_creczynski-pasa_laurindo_2022,  title={Antioxidant and antifungal properties of essential oils of oregano (<i>Origanum vulgare</i>) and mint (<i>Mentha arvensis</i>) against <i>Aspergillus flavus and Penicillium commune</i> for use in food preservation},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.64921},  DOI={10.1590/fst.64921},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={ALMEIDA, Priscilla de and BLANCO-PASCUAL, Núria and ROSOLEN, Daiane and CISILOTTO, Julia and CRECZYNSKI-PASA, Tania and LAURINDO, João},  year={2022},  pages={e64921} }