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Essential oil basednanoemulsions toimprove the microbialquality of minimallyprocessed fruits andvegetables: A review Anand PrakashRevathy BaskaranParamasivam Nithyanand2018 год

Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review

Страница публикацииПубликация в OpenAlex
Год издания: 2018
Авторы: Anand Prakash, Revathy Baskaran, Paramasivam Nithyanand, Vellingiri Vadivel
Издательство: Elsevier BV
Источник: Food Research International
Ключевые слова: Essential Oils and Antimicrobial Activity, Listeria monocytogenes in Food Safety, Nanocomposite Films for Food Packaging
Другие ссылки: Food Research International (HTML)
PubMed (HTML)