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Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

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Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

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García-Ríos, E.; Ruiz Rico, M.; Guillamón Navarro, JM.; Pérez-Esteve, É.; Barat Baviera, JM. (2018). Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control. 94:177-186. https://doi.org/10.1016/j.foodcont.2018.07.005

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120295

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Title: Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2019-12-01
Abstract:
[EN] Wine, as a fermented drink, is considered a microbiologically safe beverage, but the growth of spoilage microorganisms can cause economic damage. As a new preservative process, the application of immobilised essential ...[+]
Subjects: Carvacrol , Cellulose , Eugenol , Immobilisation , Naturally-occurring antimicrobial , Silica , Thymol , Vanillin
Copyrigths: Embargado
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2018.07.005
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodcont.2018.07.005
Thanks:
Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad and FEDER-EU (Projects AGL2015-70235-C2-1-R and AGL2016-77505-C3-1-R, granted to JMB and JMG, respectively). The authors ...[+]
Type: Artículo

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