Chargement en cours...
Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the g...
Enregistré dans:
| Publié dans: | Braz J Microbiol |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer International Publishing
2019
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7058726/ https://ncbi.nlm.nih.gov/pubmed/31463868 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-019-00146-7 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|