Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging

Publication date: Available online 7 October 2020Source: Journal of Food EngineeringAuthor(s): Nur Alim Bahmid, Jenneke Heising, Matthijs Dekker

Source: Journal of Food Engineering - October 8, 2020 Category: Food Science Source Type: research