Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage

Published 2019 View Full Article

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Title
Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage
Authors
Keywords
Benzethonium chloride, Clove bud essential oil, Essential oil emulsion, Foodborne pathogen, Fresh-cut pak choi
Journal
FOOD CONTROL
Volume 100, Issue -, Pages 17-23
Publisher
Elsevier BV
Online
2019-01-04
DOI
10.1016/j.foodcont.2019.01.001

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