Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus cap...

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Detalles Bibliográficos
Autores principales: Ballester-Costa, Carmen, Sendra, Esther, Fernández-López, Juana, Pérez-Álvarez, Jose A., Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575634/
https://www.ncbi.nlm.nih.gov/pubmed/28788051
http://dx.doi.org/10.3390/foods6080059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575634/
https://www.ncbi.nlm.nih.gov/pubmed/28788051
http://dx.doi.org/10.3390/foods6080059

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