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 (Basel, Switzerland)（2023）

Cited 2|Views16

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Key words

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

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