Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor
© 2019 Institute of Food Science and Technology Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (3.5–5.5%...
Saved in:
| Main Authors: | , , , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061003780&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/63550 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|