The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture

The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables...

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Detalles Bibliográficos
Autores principales: Kraśniewska, Karolina, Kosakowska, Olga, Pobiega, Katarzyna, Gniewosz, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760045/
https://www.ncbi.nlm.nih.gov/pubmed/33255876
http://dx.doi.org/10.3390/foods9121740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760045/
https://www.ncbi.nlm.nih.gov/pubmed/33255876
http://dx.doi.org/10.3390/foods9121740

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