THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
Abstract There is an increasingly notable trend in the awareness of food purchasers of what they consume. There is a marked growth in the need to generate natural alternatives to the use of synthetic additives used in food. Essential oils rank in this category because of their origin from botanical...
Guardado en:
| Autores principales: | Juncos, Nicolle Stefani, Cravero Ponso, Carolina Florencia, Olmedo, Rubén Horacio, Grosso, Nelson Rubén |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
2021
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33212 |
| Aporte de: |
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