Improvement of Fresh Ovine "tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.

Giuliana Garofalo,Marialetizia Ponte,Carlo Greco,Marcella Barbera,Michele Massimo Mammano,Giancarlo Fascella,Giuseppe Greco, Giulia Salsi,Santo Orlando,Antonio Alfonzo,Antonino Di Grigoli,Daniela Piazzese,Adriana Bonanno,Luca Settanni,Raimondo Gaglio

Antioxidants（2023）

引用 2|浏览16

暂无评分

关键词

oregano essential oil,lactic acid bacteria,novel fresh ovine cheese,physicochemical properties,antioxidant capacity,volatile organic compounds,sensory evaluation,dairy pathogenic bacteria

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要