<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Bento, R.</author>
      <author>Pagán, Elisa</author>
      <author>Berdejo, Daniel</author>
      <author>de Carvalho, R.J.</author>
      <author>García-Embid, Sonia</author>
      <author>Maggi, F.</author>
      <author>Magnani, M.</author>
      <author>de Souza, E.L.</author>
      <author>García-Gonzalo, Diego</author>
      <author>Pagán, Rafael</author>
    </authors>
  </contributors>
  <titles>
    <title>Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices</title>
    <secondary-title>Int. j. food microbiol.</secondary-title>
  </titles>
  <doi>10.1016/j.ijfoodmicro.2020.108786</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2020</year>
    <pub-dates>
      <date>2020</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>