Arbutus Unedo L. and Ocimum Basilicum L. as Sources of Natural Preservatives for Food Industry: A Case Study Using Loaf Bread

AuthID
 P-00N-3A1
7
Author(s)
Takwa, S
·
Caleja, C
·
Sokovic, M
·
Achour, L
·
Document Type
Article
Year published
2018
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 88, Pages: 47-55 (9)
Indexing
Wos®
Scopus®
Crossref®28
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85030656562
Wos: WOS:000416197100007
Source Identifiers
ISSN: 0023-6438
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