Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory...

詳細記述

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書誌詳細
出版年:Food Sci Nutr
主要な著者: Perales‐Jasso, Yessica J., Gamez‐Noyola, Stephannie A., Aranda‐Ruiz, Juana, Hernandez‐Martinez, Carlos A., Gutierrez‐Soto, Guadalupe, Luna‐Maldonado, Alejandro I., Silva‐Vazquez, Ramon, Hume, Michael E., Mendez‐Zamora, Gerardo
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2018
主題:
Original Research
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6060905/
https://ncbi.nlm.nih.gov/pubmed/30065826
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.668
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