Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage-Reference-Cited by-同舟云学术

Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

Published:2014-01 Issue:1 Volume:55 Page:286-293
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Khare Anshul Kumar,Biswas Ashim Kumar,Sahoo Jhari

Publisher

Elsevier BV

Subject

Food Science

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