Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review

The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food...

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Detalles Bibliográficos
Autores principales: Bukvicki, Danka, D’Alessandro, Margherita, Rossi, Samantha, Siroli, Lorenzo, Gottardi, Davide, Braschi, Giacomo, Patrignani, Francesca, Lanciotti, Rosalba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486891/
https://www.ncbi.nlm.nih.gov/pubmed/37685221
http://dx.doi.org/10.3390/foods12173288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486891/
https://www.ncbi.nlm.nih.gov/pubmed/37685221
http://dx.doi.org/10.3390/foods12173288

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