Study of major compounds of essential oils by GC-MS for application in active Food packaging

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

Bibliographic Details
Main Author: Ribeiro-Santos, R. (author)
Other Authors: Santos, F.R. (author), Carvalho, M.G. (author), Sanches-Silva, A. (author), Melo, N. (author)
Format: conferenceObject
Language:eng
Published: 2017
Subjects:
Essential Oils
Active Food Packaging
Food Packaging
Major Compounds
Composição de Alimentos
Segurança Alimentar
Online Access:http://hdl.handle.net/10400.18/4421
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/4421
Description
Summary: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

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