Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol
通过改性气调包装和羟基酪醇及丁香酚活性包装相结合的方式延长切片海绵蛋糕的保质期
期刊:Foods
影响因子:5.1
doi:10.3390/foods14234093
Djenane, Djamel; Metahri, Mohammed Said; Aider, Mohammed; Ariño, Agustín; López Aznar, Nuria
