Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Author:

Ceylan ZaferORCID,Kutlu Nazan,Meral RaciyeORCID,Ekin Mehmet Mustafa,Kose Yagmur ErimORCID

Funder

Van Yuzuncu Yil Universitesi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Investigation of some physicochemical and microbiological quality parameters of toast cheese sold retail in Afyonkarahisar Province;Akarca;Kocatepe Veterinary Journal,2019

2. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation;Akgül;Turkish Journal of Agriculture - Food Science and Technology,2019

3. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG;Alegre;Food Microbiology,2011

4. How to Fortify a Fish Burger with Probiotic Microorganisms;Angiolillo;Journal of Probiotics & Health,2017

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