Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alterna...

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Detalles Bibliográficos
Autores principales: Sharma, Heena, Fidan, Hafize, Özogul, Fatih, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816663/
https://www.ncbi.nlm.nih.gov/pubmed/36620022
http://dx.doi.org/10.3389/fmicb.2022.1092248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816663/
https://www.ncbi.nlm.nih.gov/pubmed/36620022
http://dx.doi.org/10.3389/fmicb.2022.1092248

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