بررسی ویژگیهای آنتیاکسیدانی و ضدمیکروبی نانوامولسیون اسانس گریپ فروت بر میکروارگانیسمهای بیماریزا: یک مطالعه آزمایشگاهی

Introduction Oxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the... View More