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

出版年份 2019 全文链接

标题

作者

关键词

Benzethonium chloride, Clove bud essential oil, Essential oil emulsion, Foodborne pathogen, Fresh-cut pak choi

出版物

FOOD CONTROL

Volume 100, Issue -, Pages 17-23

出版商

Elsevier BV

发表日期

2019-01-04

DOI

10.1016/j.foodcont.2019.01.001

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