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Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices
Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within...
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| Izdano u: | Foods |
|---|---|
| Glavni autori: | , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2021
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8001857/ https://ncbi.nlm.nih.gov/pubmed/33801354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030517 |
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