ENHANCING STABILITY OF ESSENTIAL OILS BY MICROENCAPSULATION FOR PRESERVATION OF BUTTON MUSHROOM DURING POSTHARVEST

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ALIKHANI KOUPAEI M.; MAZLUMZADEH M.; SHARIFANI M.

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Journal Paper

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Journal: FOOD SCIENCE AND NUTRITION Year:2014 | Volume:2 | Issue:5 Page(s): 526-533

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Information Journal Paper

Title

ENHANCING STABILITY OF ESSENTIAL OILS BY MICROENCAPSULATION FOR PRESERVATION OF BUTTON MUSHROOM DURING POSTHARVEST

Author(s)

ALIKHANI KOUPAEI M. | MAZLUMZADEH M. | SHARIFANI M. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF THREE MEDICINAL PLANTS ESSENTIAL OILS ON THE ACTIVITY OF PEROXIDISE AND POLYPHENOLOXIDASE ENZYMES IN BROCCOLI (BRASSICA OLERACEA L.VAR. ITALICA)

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APA: Copy

ALIKHANI KOUPAEI, M., MAZLUMZADEH, M., & SHARIFANI, M.. (2014). ENHANCING STABILITY OF ESSENTIAL OILS BY MICROENCAPSULATION FOR PRESERVATION OF BUTTON MUSHROOM DURING POSTHARVEST. FOOD SCIENCE AND NUTRITION, 2(5), 526-533. SID. https://sid.ir/paper/692458/en

Vancouver: Copy

ALIKHANI KOUPAEI M., MAZLUMZADEH M., SHARIFANI M.. ENHANCING STABILITY OF ESSENTIAL OILS BY MICROENCAPSULATION FOR PRESERVATION OF BUTTON MUSHROOM DURING POSTHARVEST. FOOD SCIENCE AND NUTRITION[Internet]. 2014;2(5):526-533. Available from: https://sid.ir/paper/692458/en

IEEE: Copy

M. ALIKHANI KOUPAEI, M. MAZLUMZADEH, and M. SHARIFANI, “ENHANCING STABILITY OF ESSENTIAL OILS BY MICROENCAPSULATION FOR PRESERVATION OF BUTTON MUSHROOM DURING POSTHARVEST,” FOOD SCIENCE AND NUTRITION, vol. 2, no. 5, pp. 526–533, 2014, [Online]. Available: https://sid.ir/paper/692458/en

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