Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

标题
Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
作者
关键词
Nanoemulsions, Mandarin fiber, Cheese, Edible coatings, Staphylococcus aureus, Molds, Oregano essential oil
出版物
FOOD CONTROL
Volume 76, Issue -, Pages 1-12
出版商
Elsevier BV
发表日期
2017-01-06
DOI
10.1016/j.foodcont.2017.01.001

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