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Co‐encapsulation of Shirazi thyme (Zataria multiflora) esse..:
Hosseini, Seyed Mohammad
;
Tavakolipour, Hamid
;
Mokhtarian, Mohsen
.
Food Science & Nutrition. 12 (2024) 6 - p. 4385-4398 , 2024
Link:
https://doi.org/10.1002/fsn3.4105
RT Journal T1
Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.4105&Exemplar=1&LAN=DE A1 Hosseini, Seyed Mohammad A1 Tavakolipour, Hamid A1 Mokhtarian, Mohsen A1 Armin, Mohammad PB Wiley YR 2024 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 12 IS 6 SP 4385 OP 4398 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.4105 DO https://doi.org/10.1002/fsn3.4105 SF ELIB - SuUB Bremen
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