Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils
Desislava Teneva, Zapryana Denkova, Rositsa Denkova-Kostova, Bogdan Goranov, Georgi Kostov, Aleksandar Slavchev, Yana Hristova-Ivanova, Galina Uzunova, Pascal Degraeve
Topics & Concepts
Food scienceEugenolLimoneneOrganolepticEssential oilChemistryPreservativeSweet BasilAntimicrobialOcimumLactobacillus plantarumLactic acidBacteriaBotanyBiologyBasilicumOrganic chemistryGeneticsProbiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality