Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast-Reference-Cited by-同舟云学术

Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast

Published:2023-02 Issue: Volume:176 Page:114484
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Moraes Pinto Laura Adriane^ORCID,Frizzo Adriane,Benito Carlos Eduardo,da Silva Júnior Ranulfo Combuca,Alvares Lucas Kind,Pinto André Natã,Tellini Caio,de Oliveira Monteschio Jéssica,Fernandes Jovanir Inês Müller

Publisher

Elsevier BV

Subject

Food Science

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