Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life
基于理化和微生物特性筛选不同精油,以用于保鲜红色水果并延长其保质期
期刊:Foods
影响因子:5.1
doi:10.3390/foods12020332
Najmi, Ziba; Scalia, Alessandro Calogero; De Giglio, Elvira; Cometa, Stefania; Cochis, Andrea; Colasanto, Antonio; Locatelli, Monica; Coisson, Jean Daniel; Iriti, Marcello; Vallone, Lisa; Rimondini, Lia