Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and...

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Detalles Bibliográficos
Autores principales: Rivera de la Cruz, Jovany Fortino, Schelegueda, Laura Inés, Delcarlo, Sofía Belén, Gliemmo, María Fernanda, Campos, Carmen Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670577/
https://www.ncbi.nlm.nih.gov/pubmed/38002185
http://dx.doi.org/10.3390/foods12224127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670577/
https://www.ncbi.nlm.nih.gov/pubmed/38002185
http://dx.doi.org/10.3390/foods12224127

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