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    Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2

    Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 by Peter, Anca, Mihaly-Cozmuta, Leonard, Mihaly-Cozmuta, Anca, Nicula, Camelia, Ziemkowska, Wanda, Basiak, Dariusz, Danciu, Virginia, Vulpoi, Adriana, Baia, Lucian, Falup, Anca, Craciun, Grigore, Ciric, Alexandru, Begea, Mihaela, Kiss, Claudia, Vatuiu, Daniela

    Published in Food chemistry
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