Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese
This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/2308789 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|