Evaluation of antioxidant and antimicrobial potential of rutin in combination with butylated hydroxytoluene in cheddar cheese-Reference-Cited by-同舟云学术

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Evaluation of antioxidant and antimicrobial potential of rutin in combination with butylated hydroxytoluene in cheddar cheese

Published:2020-11-12 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Naseer Bakhtawar¹,Iqbal Sanaullah¹^ORCID,Wahid Namrah¹,Jamshaid Qazi Haroon¹^ORCID,Nadeem Muhammad²^ORCID,Nawaz Muhammad³

Affiliation:

1. Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan

2. Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan

3. Department of Microbiology University of Veterinary and Animal Sciences Lahore Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15046

Reference44 articles.

1. “Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

2. Aditivos em alimentos;Aun M. V.;Revista Brasileira de Alergia e Imunopatologia,2011

3. Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature

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