Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce

Published 2018 View Full Article

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Title
Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce
Authors
Keywords
Lettuce, Thyme oil, β-cyclodextrin, Microencapsulation, Antioxidant, Antimicrobial
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 145, Issue -, Pages 125-133
Publisher
Elsevier BV
Online
2018-07-17
DOI
10.1016/j.postharvbio.2018.07.004

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