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Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o‐Cymene (17.31%), γ‐Terpinen (16.67%), and β‐Pine...

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Detalles Bibliográficos
Autores principales:	Moradi, Asma, Davati, Nafiseh, Emamifar, Aryou
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2023
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420787/ https://www.ncbi.nlm.nih.gov/pubmed/37576044 http://dx.doi.org/10.1002/fsn3.3457

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