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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |