Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

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Title:	Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
Authors:	Takwa, Sallawi; Caleja, Cristina; Barreira, João C.M.; Soković, Marina ; Achour, Lotfi; Barros, Lillian; Ferreira, Isabel C.F.R.
Issue Date:	2018
Publication:	LWT - Food Science and Technology
ISSN:	0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Type:	Article
Collation:	vol. 88 str. 47-55
DOI:	10.1016/j.lwt.2017.09.041
WoS-ID:	000416197100007
Scopus-ID:	2-s2.0-85030656562
URI:	https://radar.ibiss.bg.ac.rs/handle/123456789/2879 http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168 https://enauka.gov.rs/handle/123456789/156011
URL:	http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168
Project:	Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (RS-173032) Foundation for Science and Technology (FCT, Portugal) FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) Programme NORTE2020 (NORTE-01-0145-FEDER-023289)
M-category:	21M21

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