Essential oil from pink pepper as an antimicrobial...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 08 Vol. 81

Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese

Dannenberg, Guilherme da Silva, Funck, Graciele Daiana, Cruxen, Claudio Eduardo dos Santos, Marques, Juliana de Lima, Silva, Wladimir Padilha da, Fiorentini, Ângela Maria
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Volume:
81
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.04.002
Date:
August, 2017
File:
PDF, 503 KB
english, 2017
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