Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp

Author:

Hung Yueh-Hao Ronny,Lin Hsuan-Ju,Lee En-Chi,Lu Wen-Jung,Lin Yu-Ting,Huang Bo-Bin,Lin Tze-Chia,Lin Hong-Ting VictorORCID

Funder

National Taiwan Ocean University

Ministry of Education

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Genetic variability to essential oil composition in four citrus fruit species;Ahmad;Pakistan Journal of Botany,2006

2. Chemical composition and antimicrobial potency of locally grown lemon essential oil against selected bacterial strains;Al-Jabri;Journal of King Saud University Science,2018

3. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?;Anagnostopoulos;Trends in Food Science & Technology,2022

4. Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity;de Araújo Couto;Food Chemistry,2019

5. Effects of temperature on Maillard reaction products;Benzing-Purdie;Journal of Agricultural and Food Chemistry,1985

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