Stability properties of active antimicrobial compounds in oregano essential oil and the release kinetics in antimicrobial carton

doi:10.13995/j.cnki.11-1802/ts.024148

ZHAO Yazhu, HAO Xiaoxiu, MENG Jie, GAO Xiang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 114-119.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 114-119. DOI: 10.13995/j.cnki.11-1802/ts.024148

Stability properties of active antimicrobial compounds in oregano essential oil and the release kinetics in antimicrobial carton

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 114-119 https://doi.org/10.13995/j.cnki.11-1802/ts.024148

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Received	Revised	Published
2020-04-06	2020-05-06	2020-10-25
Issue Date
2020-11-12

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