Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performe...

Descripción completa

Detalles Bibliográficos
Autores principales: Busetta, Gabriele, Ponte, Marialetizia, Barbera, Marcella, Alfonzo, Antonio, Ioppolo, Antonino, Maniaci, Giuseppe, Guarcello, Rosa, Francesca, Nicola, Palazzolo, Eristanna, Bonanno, Adriana, Moschetti, Giancarlo, Settanni, Luca, Gaglio, Raimondo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598944/
https://www.ncbi.nlm.nih.gov/pubmed/36290727
http://dx.doi.org/10.3390/antiox11102004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598944/
https://www.ncbi.nlm.nih.gov/pubmed/36290727
http://dx.doi.org/10.3390/antiox11102004

Ejemplares similares