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Response surface methodology for optimisation of edible chi..:
Azevedo, Alana Novaes
;
Buarque, Paula Ribeiro
;
Cruz, Elizângela Mércia Oliveira
...
Food Control. 43 (2014) - p. 1-9 , 2014
Link:
https://doi.org/10.1016/j.foodcont.2014.02.033
RT Journal T1
Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2014.02.033&Exemplar=1&LAN=DE A1 Azevedo, Alana Novaes A1 Buarque, Paula Ribeiro A1 Cruz, Elizângela Mércia Oliveira A1 Blank, Arie Fitzgerald A1 Alves, Péricles Barreto A1 Nunes, Maria Lúcia A1 Santana, Luciana Cristina Lins de Aquino PB Elsevier BV YR 2014 SN 0956-7135 JF Food Control VO 43 SP 1 OP 9 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2014.02.033 DO https://doi.org/10.1016/j.foodcont.2014.02.033 SF ELIB - SuUB Bremen
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