Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

Published 2010 View Full Article

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Title
Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 7, Pages M398-M405
Publisher
Wiley
Online
2010-08-04
DOI
10.1111/j.1750-3841.2010.01723.x
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