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Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases |
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| | Jindi Wang, Fangyuan Zhao, Jinglin Huang, Qianyu Li, Qingli Yang, Jian Ju | | | Critical Reviews in Food Science and Nutrition. 2023; : 1 | | | [Pubmed] [Google Scholar] [DOI] | | | 2 |
Triple synergistic essential oils prevent pathogenic and spoilage bacteria growth in the refrigerated chicken breast meat |
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| | Maryam Chaichi,Abdorreza Mohammadi,Fojan Badii,Maryam Hashemi | | | Biocatalysis and Agricultural Biotechnology. 2021; : 101926 | | | [Pubmed] [Google Scholar] [DOI] | |
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