Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging.

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作者： Ghita,Amor ^[1] ; Mohammed,Sabbah ^[2] ; Lucia,Caputo ^[3] ; Mohamed,Idbella ^[4] ; Vincenzo,De Feo ^[1] ; Raffaele,Porta ^[2] ; Taoufiq,Fechtali ^[4] ; Gianluigi,Mauriello ^[5]

作者单位： Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy. ^[1] Laboratory of Biosciences, Integrated and Molecular Functional Exploration, Faculty of Sciences and Techniques-Mohammedia, University Hassan II 146, Mohammedia 20650, Morocco. ^[2] Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine. ^[3] Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy. ^[4] Department of Chemical Sciences, University of Naples "Federico II", 80126 Naples, Italy. ^[5]

关键词 basil essential oil chitosan film cooked ham food packaging food shelf life microencapsulation

DOI 10.3390/foods10010121

PMID 33430030

发布时间 2021-02-18

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Foods (Basel, Switzerland)

2021年10卷1期

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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