The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C (vol 19, 100842, 2023)

被引：0

作者：

Anvar, Narges ^{[1
]}

Nateghi, Leila ^{[1
]}

Shariatifar, Nabi ^{[2
]}

Mousavi, Seyed Abdolmaid ^{[3
]}

机构：

[1] Islamic Azad Univ, Dept Food Sci & Technol, Varamin Pishva Branch, Varamin, Iran

[2] Univ Tehran Med Sci, Sch Publ Hlth, Dept Environm Hlth Engn, Tehran, Iran

[3] Islamic Azad Univ, Dept Anim Serv, Varamin Piahva Branch, Varamin, Iran

来源：

FOOD CHEMISTRY-X | 2023年 / 20卷

关键词：

D O I：

10.1016/j.fochx.2023.100971

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页数：1

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