Extending High Fatty Foods Shelf-Fife from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract
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A. V. Machado | M. Saraiva | F. Ramos | C. Correia | P. V. Rodrigues | A. S. Silva | Cássia H. Barbosa | Mariana A. Andrade | F. Vilarinho | C.S. Barros | V.M.F. Cruz | R. Furtado | A. Coelho | C. Barros | A. Machado