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Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat

机译：从Allium Sativum作为氨肉潜在的肉类潜在防腐剂的精油冻干，烘箱干燥和微胶囊

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Hanen Najjaa; Raja Chekki; Walid Elfalleh; Hajer Tlili; Sana Jaballah; Nabiha Bouzouita;
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1. Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat [J] . Hanen Najjaa, Raja Chekki, Walid Elfalleh, Food Science & Nutrition . 2020,第4期

机译：从Allium Sativum作为氨肉潜在的肉类潜在防腐剂的精油冻干，烘箱干燥和微胶囊
2. Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts [J] . K. M. Lemar, M. P. Turner, D. Lloyd Journal of applied microbiology . 2002,第3期

机译：大蒜（大蒜）作为抗念珠菌剂：新鲜大蒜和冻干提取物功效的比较
3. Freeze drying for microencapsulation of a-liholenic acid rich oil: A functional ingredient from Lepidium sativum seeds [J] . Azza Naik, V. Meda, S. S. Lele European Journal of Lipid Science and Technology . 2014,第7期

机译：冷冻干燥，用于微囊化富含α-卵磷脂的油：来自番茄种子的功能成分
4. Response Surface Optimization on Microencapsulation of Lemongrass Essential Oil Using Spray Drying [C] . Teerawat Boonsom, Ekachai Dumkliang International conference and exhibition on Pharmaceutical Sciences and Technology . 2020

机译：喷雾干燥响应表面优化柠檬草精油微胶囊化
5. Essential oils of herbs and spices in dry-cured meat products: Chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chourico. [D] . Garcia Diez, Juan. 2015

机译：干腌肉制品中的草药和香料香精油：化学特性，抗微生物特性，对食源性病原体的影响以及chourico的感官可接受性。
6. Freeze‐dried oven‐dried and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat [O] . Hanen Najjaa, Raja Chekki, Walid Elfalleh, 2020

机译：冻干烤箱干燥和微囊化大蒜中的精油作为切碎肉的潜在防腐剂
7. Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts [O] . K.M. Lemar, M.P. Turner, D. Lloyd 2002

机译：大蒜（Allium sativum）作为抗念珠菌剂：新鲜大蒜和冷冻干燥提取物的疗效进行比较

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat

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