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...

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Sparad:
Bibliografiska uppgifter
I publikationen:Food Technol Biotechnol
Huvudupphovsmän: Cenci, Aline Maria, Ugalde, Mariane Lobo, Steffens, Juliana, Valduga, Eunice, Cansian, Rogério Luis, Toniazzo, Geciane
Materialtyp: Artigo
Språk:Inglês
Publicerad: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Ämnen:
Scientific Note
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC5068374/
https://ncbi.nlm.nih.gov/pubmed/27904367
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