Tunisian essential oils as potential food antimicrobials and antioxidants and screening of their element profile
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03704-2.pdf
Reference91 articles.
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3. Lönnerdal B (2011) Biological effects of novel bovine milk fractions. In: Clemens RA, Hernell O, Michaelsen KF (eds) Milk and milk products in human nutrition. Karger Medical and Scientific Publishers, Basel, pp 41–54
4. Syngai GG, Ahmed G (2019) Lysozyme: a natural antimicrobial enzyme of interest in food applications. In: Kuddus M (ed) Enzymes in food biotechnology. Academic Press, Cambridge, pp 169–179
5. Gharsallaoui A, Oulahal N, Joly C, Degraeve P (2016) Nisin as a food preservative: part 1: physicochemical properties, antimicrobial activity, and main uses. Crit Rev Food Sci Nutr 56:1262–1274
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