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Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a


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@article{federica_saladino_a_juan_manuelquiles_a_2017_1157969,
  author       = {Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a},
  title        = {{Shelf life improvement of the loaf bread using 
                   allyl, phenyl and benzyl isothiocyanates against
                   Aspergillus parasiticus}},
  journal      = {LWT - Food Science and Technology},
  year         = 2017,
  month        = dec,
  doi          = {10.1016/j.lwt.2016.12.049},
  url          = {https://doi.org/10.1016/j.lwt.2016.12.049}
}
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