Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables
Francesca PatrignaniDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, ItalyLorenzo SiroliDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, ItalyDiana Isabella SerrazanettiInterdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, ItalyFausto GardiniDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, ItalyRosalba LanciottiDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy
2015en
ABI
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