Food grade nanoemulsion development to control food spoilage microorganisms on bread surface
Author:
Funder
NSERC
CRIBIQ
MAPAQ
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05660-5.pdf
Reference30 articles.
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3. Aschemann-Witzel J, Varela P, Peschel AO (2019) Consumers’ categorization of food ingredients: do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Qual Prefer 71:117–128
4. Ayari S, Dussault D, Jerbi T, Hamdi M, Lacroix M (2012) Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde. Radiat Phys Chem 81:1173–1176
5. Badruddoza AZM, Gupta A, Myerson AS, Trout BL, Doyle PS (2018) Low energy nanoemulsions as templates for the formulation of hydrophobic drugs. Adv Ther 1:1700020
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