Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS-Reference-Cited by-同舟云学术

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Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS

Published:2024-06 Issue: Volume:16 Page:101159
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Sangroula Ganga^ORCID,Khatri Sabin Bahadur,Sangroula Pradeep,Basnet Anil,Khadka Nabin,Khadka Mohit

Publisher

Elsevier BV

Reference79 articles.

1. Formulation of Dry Mix for Bael Fruit (Ready-To-Serve) RTS and Quality Evaluation, (B.Tech. Dissertation);Thapaliya,2004

2. The Inactivation of pathogens in fruit juice: Escherichia coli O157: H7;Shahbaz,2018

3. Plums: a brief introduction;Birwal;J. Food Nutr. Popul. Health,2017

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prebiotic potential of rambutan peel with cardamom oil and its application to extend the shelf-life of plant-base rice milk;Bioactive Carbohydrates and Dietary Fibre;2024-12

2. Drying kinetics and water adsorption properties of jalapeño pepper seeds (Capsicum annuum L.): A study aiming at their recovery and integral exploitation;LWT;2024-07

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