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A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives
Consumers have recently preferred food that is easy to make and of excellent quality, as well as food that is safe, natural, and minimally processed, but has a longer shelf life. Food deteriorates over time as a result of microbiological, chemical, or physical changes. Phytochemicals derived from me...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563759/ https://www.ncbi.nlm.nih.gov/pubmed/37823130 http://dx.doi.org/10.1002/fsn3.3529 |