Essential oils in active packaging: a comparative study across different food categories

Georgia C. Lainioti, Athanasios Ladavos

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DOI: 10.1016/j.foodchem.2026.151820
Published: 2026-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151820,
  title = {Essential oils in active packaging: a comparative study across different food categories},
  author = {Georgia C. Lainioti and Athanasios Ladavos},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151820},
  url = {https://doi.org/10.1016/j.foodchem.2026.151820}
}

RIS

TY  - JOUR
TI  - Essential oils in active packaging: a comparative study across different food categories
AU  - Georgia C. Lainioti
AU  - Athanasios Ladavos
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151820
UR  - https://doi.org/10.1016/j.foodchem.2026.151820
ER  -

APA

Lainioti, G. C., & Ladavos, A. (2026). Essential oils in active packaging: a comparative study across different food categories. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151820

Source records

crossref · retrieved 2026-11-07T15:16:59.548Z