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Could essential oils of green and black pepper be used as food preservatives?
Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup, by suggested methodology for calculat...
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| Foilsithe in: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2015
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573123/ https://ncbi.nlm.nih.gov/pubmed/26396402 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1792-5 |
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