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Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undil...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227193/ https://www.ncbi.nlm.nih.gov/pubmed/34204952 http://dx.doi.org/10.3390/foods10061272 |