Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices-Reference-Cited by-同舟云学术

Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices

Published:2020-12 Issue: Volume:335 Page:108890
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Locali-Pereira Adilson Roberto,Lopes Nathalie Almeida,Menis-Henrique Michele Eliza Cortazzo,Janzantti Natália Soares,Nicoletti Vânia Regina

Funder

CNPq

FAPESP

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

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5. Antioxidant stability study of oregano essential oil microcapsules prepared by spray-drying;Asensio;J. Food Sci.,2017

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