Green tea and grape seed extracts: Potential applications in food safety and quality
- Author
- PERUMALLA, A. V. S1 ; HETTIARACHCHY, Navam S1
[1] Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, United States - Source
Food research international. 2011, Vol 44, Num 4, pp 827-839, 13 p ; ref : 2 p.3/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anti-oxidant Antimicrobial Food application Food safety Grape seed extract Green tea extract
- Keyword (fr)
- Aliment Antimicrobien Application Extrait thé Graine Oxydant Qualité Raisin Salubrité des aliments Thé vert Fruit
- Keyword (en)
- Food Antimicrobial agent Application Tea extract Seeds Oxidant Quality Grape Food safety Green tea Fruit
- Keyword (es)
- Alimento Antimicrobiano Aplicación Extracto té Semillas Oxidante Calidad Uva Inocuidad alimentaria Té verde Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24202743
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2011.01.022 
https://dx.doi.org/10.1016/j.foodres.2011.01.022
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