Combination of active packaging, nanoencapsulation of essential oils, and biosensors as a possible technology to increase food shelf-life and safety uri icon

autores

  • Barros, Lillian Bouçada de
  • Soria-Lopez, A.
  • Carpena, M.
  • Nuñez-Estevez, B.
  • Garcia-Oliveira, P.
  • Cao, H.
  • Xiao, J.
  • Carocho, M.
  • Pinto, M.A.

data de publicação

  • agosto 2021