Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging-Reference-Cited by-同舟云学术

Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging

Published:2020-03 Issue: Volume:308 Page:125573
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bahmid Nur Alim^ORCID,Pepping Laurens,Dekker Matthijs^ORCID,Fogliano Vincenzo^ORCID,Heising Jenneke

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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