Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains

Food Control

Volumn 47, Issue , 2015, Pages 20-26

  Manso, S ^a   Becerril, R ^a   Nerin C ^a   Gomez Lus R ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Active packaging; Antifungal; Cinnamon; Mold; Vapor phase

Indexed keywords

EID: 84903851004     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.06.014     Document Type: Article

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