Essential oil in vapor phase in combination with Enterococcus mundtii STw38 to improve refrigerated hake fillets shelf-life
Author:
Funder
Consejo Nacional de Investigaciones Cientificas y Tecnicas
Universidad de Buenos Aires Secretaria de Ciencia y Tecnica
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference42 articles.
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2. Antibacterial activity evaluation of selected essential oils in liquid and vapor phase on respiratory tract pathogens;Ács;BMC Complementary and Alternative Medicine,2018
3. Antimicrobial activity of some essential oils against oral multidrug-resistant Enterococcus faecalis in both planktonic and biofilm state;Benbelaïd;Asian Pacific Journal of Tropical Biomedicine,2014
4. Effects of lactic acid bacteria and citrus essential oil on the quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets during refrigerated storage;Boulares;Journal of Aquatic Food Product Technology,2018
5. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops Ocellatus) fillets;Cai;Food Control,2015
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1. Carvacrol and thymol effect in vapor phase on Escherichia coli and Salmonella serovar Typhimurium growth inoculated in a fresh salad;Heliyon;2024-05
2. Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life;Foods;2023-11-14
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