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Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products.
Ordoudi, Stella A; Papapostolou, Maria; Nenadis, Nikolaos; Mantzouridou, Fani Th; Tsimidou, Maria Z.
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  • Ordoudi SA; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
  • Papapostolou M; Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece.
  • Nenadis N; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
  • Mantzouridou FT; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
  • Tsimidou MZ; Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece.
Foods ; 11(5)2022 Mar 04.
Article en En | MEDLINE | ID: mdl-35267385
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Grecia
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Grecia