Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review
Author:
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19440049.2015.1040081
Reference128 articles.
1. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat
2. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil
3. Chemical diversity in essential oil composition ofMentha longifolia(L.) Hudson subsp.typhoides(Briq.) Harley var.typhoidesfrom Turkey
4. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles
5. Epithelial ovarian cancer and exposure to dietary nitrate and nitrite in the NIH-AARP Diet and Health Study
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