Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage

Author:

Glicerina Virginia,Siroli Lorenzo,Gottardi Davide,Ticchi Nicole,Capelli Filippo,Accorsi Riccardo,Gherardi Matteo,Minelli Matteo,Fiorini Maurizio,Andrisano Vincenza,Colombo Vittorio,Manzini Riccardo,Lanciotti Rosalba,Romani Santina

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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2. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces;Ahouagi;Food Chemistry,2021

3. Food packaging's materials: A food safety perspective;Alamri;Saudi Journal of Biological Sciences,2021

4. Color determination and rheological characteristics of some modified pesto sauces;Alexieva,2014

5. Official method and recommended practices of the american oil chemist's society method cd 8b-90,2001

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