تحميل...
The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture
The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables...
محفوظ في:
| الحاوية / القاعدة: | Foods |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7760045/ https://ncbi.nlm.nih.gov/pubmed/33255876 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121740 |
| الوسوم: |
إضافة وسم
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