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Thema
- essential oils 27 Treffer
- vegetable oils 7 Treffer
- 精油 7 Treffer
- antibacterial activity 5 Treffer
- essential oil 5 Treffer
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45 weitere Werte:
- 抑菌机制 5 Treffer
- 抑菌活性 5 Treffer
- antioxidant activity 4 Treffer
- oregano essential oil 4 Treffer
- 抗氧化 4 Treffer
- 植物精油 4 Treffer
- 牛至精油 4 Treffer
- antibacterial agents 3 Treffer
- antifungal mechanism 3 Treffer
- antimicrobial mechanism 3 Treffer
- cell membranes 3 Treffer
- food packaging 3 Treffer
- gas chromatography/mass spectrometry (gc-ms) 3 Treffer
- gas chromatography-mass spectrometry 3 Treffer
- gene expression 3 Treffer
- high performance liquid chromatography 3 Treffer
- mechanism 3 Treffer
- quality 3 Treffer
- 保鲜 3 Treffer
- 品质 3 Treffer
- 基因表达 3 Treffer
- 微胶囊 3 Treffer
- 抑菌机理 3 Treffer
- 抗氧化活性 3 Treffer
- 肉桂精油 3 Treffer
- alternaria alternata 2 Treffer
- antibacterial mechanism 2 Treffer
- antifungal activity 2 Treffer
- antifungal agents 2 Treffer
- antimicrobial 2 Treffer
- antioxidant 2 Treffer
- apple blue mold 2 Treffer
- bacteriostasis 2 Treffer
- biogenic amine 2 Treffer
- cell permeability 2 Treffer
- cinnamon essential oil 2 Treffer
- cold storage 2 Treffer
- edible coatings 2 Treffer
- electric conductivity 2 Treffer
- electronic noses 2 Treffer
- emulsions 2 Treffer
- fourier transform infrared spectroscopy 2 Treffer
- fresh-cut broccoli 2 Treffer
- garlic essential oil 2 Treffer
- inclusion complex 2 Treffer
Geographischer Bezug
Inhaltsanbieter
48 Treffer
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In: Shipin Kexue/ Food Science, Jg. 45 (2024-05-01), Heft 9, S. 293-305academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 45 (2024-04-01), Heft 7, S. 155-163academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 45 (2024-02-01), Heft 3, S. 134-141academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 45 (2024-01-15), Heft 2, S. 24-31academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-09-01), Heft 17, S. 29-35academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-07-01), Heft 13, S. 346-359academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-07-01), Heft 13, S. 281-288academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-07-01), Heft 13, S. 120-130academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-06-01), Heft 11, S. 17-25academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 44 (2023-03-15), Heft 6, S. 25-33academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-11-01), Heft 21, S. 70-77academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-09-15), Heft 18, S. 47-54academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-09-01), Heft 17, S. 290-296academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-09-01), Heft 17, S. 64-73academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-05-01), Heft 9, S. 1-9academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-04-15), Heft 8, S. 213-219academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 43 (2022-03-15), Heft 6, S. 104-111academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 42 (2021-11-01), Heft 21, S. 186-193academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 42 (2021-11-01), Heft 21, S. 63-71academicJournalZugriff:
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In: Shipin Kexue/ Food Science, Jg. 42 (2021-08-15), Heft 16, S. 193-202academicJournalZugriff: