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Essential oil based nanoemulsions to improve the microbial ..:
Prakash, Anand
;
Baskaran, Revathy
;
Paramasivam, Nithyanand
.
Food Research International. 111 (2018) - p. 509-523 , 2018
Link:
https://doi.org/10.1016/j.foodres.2018.05.066
RT Journal T1
Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2018.05.066&Exemplar=1&LAN=DE A1 Prakash, Anand A1 Baskaran, Revathy A1 Paramasivam, Nithyanand A1 Vadivel, Vellingiri PB Elsevier BV YR 2018 SN 0963-9969 JF Food Research International VO 111 SP 509 OP 523 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2018.05.066 DO https://doi.org/10.1016/j.foodres.2018.05.066 SF ELIB - SuUB Bremen
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