Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor-Reference-Cited by-同舟云学术

Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor

Published:2019-02-03 Issue:6 Volume:54 Page:2064-2074
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Torpol Kittikoon¹,Sriwattana Sujinda¹,Sangsuwan Jurmkwan²,Wiriyacharee Pairote¹,Prinyawiwatkul Witoon³^ORCID

Affiliation:

1. Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand

2. Division of Packaging Technology Chiang Mai University Chiang Mai 50100 Thailand

3. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14107

Reference61 articles.

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5. Ocimum sanctum leaf extract mediated green synthesis of iron oxide nanoparticles: spectroscopic and microscopic studies;Balamurughan M.G.;Journal of Chemical and Pharmaceutical Sciences,2014

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