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Study of major compounds of essential oils by GC-MS for application in active Food packaging
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Orientador(es)
Resumo(s)
Objective: The main volatile compounds of commercial EO were
determined by gas chromatography coupled with mass
spectrometry (GC-MS) with the aim of evaluate the most
suitable EOs to be used as direct or indirect food additives
Descrição
Palavras-chave
Essential Oils Active Food Packaging Food Packaging Major Compounds Composição de Alimentos Segurança Alimentar