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Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds
Levario-Gómez, AnahÃ, Ãvila-Sosa, Raúl, Gutiérrez-Méndez, Néstor, López-Malo, Aurelio, Nevárez-Moorillón, Guadalupe VirginiaVolume:
4
Journal:
Frontiers in Sustainable Food Systems
DOI:
10.3389/fsufs.2020.00034
Date:
March, 2020
Fichier:
PDF, 930 KB
2020