Applications of Natural Antimicrobials in Food Packaging and Preservation
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In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...]
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2018 ◽
Vol 106
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pp. 661-669
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2017 ◽
Vol 43
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pp. 216-222
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2019 ◽
Vol 25
(4)
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pp. 506-514
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