Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review

标题
Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 111, Issue -, Pages 509-523
出版商
Elsevier BV
发表日期
2018-05-30
DOI
10.1016/j.foodres.2018.05.066

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