1. Identification of Essential Oil Components by Gas Chromatography/mass Spectroscopy;Adams,2001
2. Inactivation of spoilage yeasts by Mentha spicata L. and M. x villosa Huds. essential oils in cashew, guava, mango and pineapple juices;Almeida;Front. Microbiol.,2018
3. Microbes associated with freshly prepared juices of citrus and carrots;Aneja;Int. J. Food Sci.,2014
4. Brazilian Ministry of Health. Ministry of Health. National health surveillance agency. Technical regulation on the microbiological standards for foods. RDC Resolution number 12, January 2nd 2001. (In Portuguese). Retrieved from http://portal.anvisa.gov.br/RDC_12_2001.pdf.
5. Anonymous. Brazilian Ministry of Agriculture, Livestock and Supply. Technical regulation for establishment of identity and general quality parameters of tropical juice, the identity and general quality parameters of pineapple, acerola, spondia, cashew, guava, soursop, papaya, mango, mangaba, passion fruit and cherry; and the identity and general quality parameters pineapple, acerola, spondia, cashew, guava, soursop, papaya, mango, passion fruit, peach and cherry nectar. Normative Instruction number 12, September 4th 2003. (In Portuguese). Retrieved from http://sistemasweb.agricultura.gov.br//sislegis/loginAction.do?method=exibirTela.