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  1. 1
    Plants of the genus zingiber as a source of bioactive phytochemicals: From tradition to pharmacy
    Subjects: “...food preservative...”
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  2. 2
    Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
    Subjects: “...Food preservatives...”
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  3. 3
    Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
    by Asri, NM, Muhialdin, BJ, Saari, N, Zarei, M
    Published 2020
    Subjects: “...Food preservatives...”
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  4. 4
    Comparative study of shrinkage and non-shrinkage model of food drying
    Subjects: “...Food preservatives...”
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  5. 5
    Biochemical conversion of Brassica carinata biomass to organic acids
    by Ammar, E.M, Martin, J., Philippidis, G.P
    Published 2021
    Subjects: “...Food preservatives...”
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