Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This st...

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Detalles Bibliográficos
Autores principales: Nunes Silva, Beatriz, Cadavez, Vasco, Teixeira, José António, Gonzales-Barron, Ursula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353537/
https://www.ncbi.nlm.nih.gov/pubmed/32498276
http://dx.doi.org/10.3390/foods9060716

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353537/
https://www.ncbi.nlm.nih.gov/pubmed/32498276
http://dx.doi.org/10.3390/foods9060716

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