Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage
Crossref DOI link: https://doi.org/10.1007/s11947-016-1708-z
Published Online: 2016-03-07
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ghaderi-Ghahfarokhi, Maryam
Barzegar, Mohsen
Sahari, Mohammad Ali
Azizi, Mohammad Hossein
Text and Data Mining valid from 2016-03-07