Antimicrobial Activity of Lemon and Peppermint Essential oil in Edible Coating Containing Chitosan and Pectin on Rainbow Trout (Oncorhynchus mykiss) Fillets
Introduction: Essential oils are used as flavoring agents in various foods. Layer-by-Layer (LBL) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. The aim of this study is to investigate the effectiveness of a m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pasteur Institute of Iran
2015-01-01
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| Series: | Journal of Medical Microbiology and Infectious Diseases |
| Subjects: | |
| Online Access: | http://jommid.pasteur.ac.ir/article-1-104-en.html |