In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content...

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Detalles Bibliográficos
Autores principales: Qian, Yun-Fang, Lin, Ting, Liu, Xiao, Pan, Jiao, Xie, Jing, Yang, Sheng-Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407435/
https://www.ncbi.nlm.nih.gov/pubmed/36010475
http://dx.doi.org/10.3390/foods11162475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407435/
https://www.ncbi.nlm.nih.gov/pubmed/36010475
http://dx.doi.org/10.3390/foods11162475

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