机译:通过肉桂醛抗菌膜保护烘焙产品
Department of Food Technology, Universidade Federal de Vicosa/Campus de Florestal, Rodovia LMG 818, Km 6,Campus Universitario, 35690-000, Florestal, Minas Gerais Brazil;
Food Technology Department, Universidade Federal de Vicosa, Av. PH Rolfs, s, Campus Universitdrio, 36570-000,Vicosa, Minas Gerais Brazil;
Food Technology Department, Universidade Federal de Vicosa, Av. PH Rolfs, s, Campus Universitdrio, 36570-000,Vicosa, Minas Gerais Brazil;
Food Technology, Universidade Federal de Sao Joao Del-Rei, Rododvia MG424, Km 47, 35701-970, Sete Lagoas,Minas Gerais Brazil;
Department of Food Technology, Universidade Federal de Vicosa/Campus de Florestal, Rodovia LMG 818, Km 6,Campus Universitario, 35690-000, Florestal, Minas Gerais Brazil;
Food Technology Department, Universidade Federal de Vicosa, Av. PH Rolfs, s, Campus Universitdrio, 36570-000,Vicosa, Minas Gerais Brazil;
active packaging; antimicrobial film; cinnamaldehyde; bakery products;
机译:果胶/木瓜泥/肉桂醛纳米乳液可食用复合膜的抗微生物和物理机械性能(val 41,pg 188,2014)
机译:肉桂醛和石榴基聚己内酯薄膜实验室抗菌活性
机译:基于聚乳酸(PLA)和淀粉的双层膜中肉桂醛抗菌性质及癌
机译:牛至油,香芹酚,肉桂醛和柠檬醛对胡萝卜泥薄膜的抗菌,机械和阻隔性能的影响
机译:肉桂醛或香叶醇单独或与高压处理联用对果汁中的大肠杆菌O157:H7和沙门氏菌的抗菌活性
机译:益生菌可食用薄膜作为开发功能性烘焙产品的新策略:以面包为例
机译:Spi-ingnamaldehyde复合膜抗菌效果的比较研究作为铸造和涂层工艺种类
机译:农药事实表:肉桂醛,肉桂醇,4-甲氧基肉桂醛,3-苯基丙醇,4-甲氧基苯乙醇,吲哚和1,2,4三甲氧基苯