In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

Published 2007 View Full Article

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Title
In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 9, Issue 3, Pages 311-319
Publisher
Elsevier BV
Online
2007-11-27
DOI
10.1016/j.ifset.2007.07.011

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