Use of herbs, spices and their bioactive compounds in active food packaging
Author:
Affiliation:
1. University of Alicante
2. Dpt. Analytical Chemistry, Nutrition & Food Sciences
3. San Vicente del Raspeig
4. Spain
Abstract
Natural additives obtained from herbs and spices are being increasingly used in the food packaging industry.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA17286H
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5. Use of different methods for testing antioxidative activity of oregano essential oil
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