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- anti-infective agents 1 Treffer
- antimicrobial activity 1 Treffer
- antioxidant 1 Treffer
- apparent viscosity 1 Treffer
- aroma 1 Treffer
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44 weitere Werte:
- bacillus cereus 1 Treffer
- bacteria 1 Treffer
- beta-cyclodextrin 1 Treffer
- chemical-composition 1 Treffer
- condiments 1 Treffer
- disk diffusion antimicrobial tests 1 Treffer
- drying methods 1 Treffer
- electron spin resonance spectroscopy 1 Treffer
- emulsions 1 Treffer
- encapsulation 1 Treffer
- escherichia coli 1 Treffer
- essential oil 1 Treffer
- food 1 Treffer
- food additive 1 Treffer
- food handling 1 Treffer
- food microbiology 1 Treffer
- food.ingredient 1 Treffer
- inclusion complexes 1 Treffer
- in-vitro 1 Treffer
- lactococcus lactis 1 Treffer
- law 1 Treffer
- law.invention 1 Treffer
- listeria monocytogenes 1 Treffer
- mayonnaise 1 Treffer
- micelles 1 Treffer
- microbial sensitivity tests 1 Treffer
- microemulsion 1 Treffer
- nanostructures 1 Treffer
- nisin 1 Treffer
- ocimum 1 Treffer
- ocimum basilicum 1 Treffer
- oils, volatile 1 Treffer
- origanum 1 Treffer
- oxidation-reduction 1 Treffer
- oxidative stability 1 Treffer
- plant oils 1 Treffer
- potassium sorbate 1 Treffer
- rheology 1 Treffer
- rosmarinus 1 Treffer
- salmonella 1 Treffer
- salmonella typhimurium 1 Treffer
- staphylococcus aureus 1 Treffer
- thymus plant 1 Treffer
- viscosity 1 Treffer
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In: Food chemistry, Jg. 359 (2021-01-14)Online unknownZugriff:
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In: Food Chemistry, Jg. 278 (2019-04-01), S. 415-423Online unknownZugriff: