HIGHLIGHTS
- who: Priscilla Farina and collaborators from the Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, Pisa, Italy have published the Article: Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes, in the Journal: Foods 2022, 11, 3994. of 11/Oct/2022
- what: The authors selected five EOs obtained from plants traditionally used as spices and after their chemical characterisation a trained panel of expert sensorial analysts determined that among them Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.