Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

标题
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 46, Issue 2, Pages 311-319
出版商
Elsevier BV
发表日期
2015-04-11
DOI
10.1016/j.tifs.2015.03.009

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