Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets

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Journal: FOOD CONTROL Year:2018 | Volume:84 | Issue:- Page(s): 312-320

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Title

Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets

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Abstract

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Chemical Composition and Antibacterial Activity of the Emulsion and Nano-emulsion of Ziziphora clinopodioides Essential Oil against Escherichia coli O157: H7

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APA: Copy

. (2018). Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets. FOOD CONTROL, 84(-), 312-320. SID. https://sid.ir/paper/731158/en

Vancouver: Copy

. Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets. FOOD CONTROL[Internet]. 2018;84(-):312-320. Available from: https://sid.ir/paper/731158/en

IEEE: Copy

, “Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets,” FOOD CONTROL, vol. 84, no. -, pp. 312–320, 2018, [Online]. Available: https://sid.ir/paper/731158/en

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