Application of propolis in antimicrobial and antioxidative protection of food quality – A review
Katarzyna Pobiega(Warsaw University of Life Sciences), Małgorzata Gniewosz(Warsaw University of Life Sciences), Karolina Kraśniewska(Warsaw University of Life Sciences)
Cited by 218
Related Papers
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
|Molecules|2021|388
Novel Materials in the Preparation of Edible Films and Coatings—A Review
|Coatings|2020|331
Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods
|Journal of Food Science and Technology|2019|160
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
|Food Engineering Reviews|2023|130
Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage
|Food and Bioprocess Technology|2020|114