Innovative strategies based on the use of essential oils...

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Trends in Food Science & Technology 2015 / 3

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Patrignani, Francesca, Siroli, Lorenzo, Serrazanetti, Diana I., Gardini, Fausto, Lanciotti, Rosalba
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Language:
english
Journal:
Trends in Food Science & Technology
DOI:
10.1016/j.tifs.2015.03.009
Date:
March, 2015
File:
PDF, 2.23 MB
english, 2015
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