Potential of oregano and thyme essential oils to inhibit lipid damage development during the refrigerated storage of different seafood products
- Aubourg, S.P.
- Sanjuás, M.
- Trigo, M.
- Nine, C.
- Barros-Velázquez, J.
- Gallardo, J.M.
Konferenzberichte:
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
Datum der Publikation: 2011
Art: Konferenz-Beitrag