Author:
Cardoso Louise Thomé,Alexandre Bibiana,Cacciatore Fabiola Ayres,Magedans Yve Verônica da Silva,Fett-Neto Arthur Germano,Contri Renata Vidor,Malheiros Patrícia da Silva
Reference112 articles.
1. Effects of saponins against clinical E. coli strains and eukaryotic cell line;Arabski;Journal of Biomedicine and Biotechnology,2012
2. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites;Azizi-Lalabadi;Critical Reviews in Food Science and Nutrition,2021
3. Prospects of using nanotechnology for food preservation, safety, and security;Bajpai;Journal of Food and Drug Analysis,2018
4. Bansal, V., Siddiqui, M. W., & Rahman, M. S. (2015). Minimally processed foods: Overview. In Food engineering series. Springer. doi: 10.1007/978-3-319-10677-9_1.
5. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone;Bermúdez-Aguirre;Food Control,2013
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献