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文献信息
Antioxidant ActivityControl SampleEssential Oilthe Shelf LifeResponse Surface MethodologyTotal PhenolPhysicochemical PropertiesPhenolic CompoundsFunctional PropertiesEdible CoatingSensory EvaluationEdible CoatingsShelf LifeLactic Acid BacteriaPeroxide ValueOil AbsorptionDPPH Free Radical Scavenging ActivityWheat FlourParticle SizeEssential Oils
vol.21 (2025)
vol.20 (2025)
vol.20 (2024)
vol.19 (2024)
vol.19 (2023)
vol.18 (2023)
vol.18 (2022)
vol.17 (2022)
vol.17 (2021)
vol.16 (2021)
vol.16 (2020)