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Thymus capitatus essential oil ameliorates pasteurization efficiency
This work aims to characterize Thymus capitatus essential oil and to investigate its preservative effects on raw milk quality alone or combined to pasteurization heat treatment. To study its preservative effect, 1 mg l(−1) of T. capitatus essential oil, characterized by GC-MS, was added to pasteuriz...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098768/ https://ncbi.nlm.nih.gov/pubmed/30150803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3261-4 |
| タグ: |
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