Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast
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Title
Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 176, Issue -, Pages 114484
Publisher
Elsevier BV
Online
2023-01-20
DOI
10.1016/j.lwt.2023.114484
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