Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to <i>Salmonella</i> outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on <i>Salmonella</i> inactiv...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2021-06-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/10/6/1272 |
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