Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
出版年份 2021 全文链接
标题
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
作者
关键词
Antimicrobial activity, Animal protein, Essential oil, Natural compounds, Preservation, Foodborne pathogens
出版物
MEAT SCIENCE
Volume 176, Issue -, Pages 108463
出版商
Elsevier BV
发表日期
2021-02-12
DOI
10.1016/j.meatsci.2021.108463
参考文献
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