Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils

The goal of this study is to evaluate the in vitro effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5%) on the growth of contaminating fungi in salami. The in vitro effect of the oils again...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Technol Biotechnol
Asıl Yazarlar: Cenci, Aline Maria, Ugalde, Mariane Lobo, Steffens, Juliana, Valduga, Eunice, Cansian, Rogério Luis, Toniazzo, Geciane
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Konular:
Scientific Note
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5068374/
https://ncbi.nlm.nih.gov/pubmed/27904367
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