Work

Use of herbs and spices for food preservation: advantages and limitations

Year: 2015

Type: review

Source: Current Opinion in Food Science

DOI: 10.1016/j.cofs.2015.11.011

Authors: Carmen Martínez-Graciá, Carlos Alberto González-Bermúdez, Ana María Cabellero-Valcárcel, Marina Santaella-Pascual, Carmen Frontela-Saseta

Institution: Universidad de Murcia

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2206549387

FWCI: 0.483

Cites: 49

Cited by: 139

Related to: 10