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pro vyhledávání: '"Muhammad Huzaifa Mahmood"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 305-319 (2024)
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food
Externí odkaz:
https://doaj.org/article/8b3c5fa34d9541968bd29fe406eaed18