Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat
Ioanna Mantzourani, Maria Daoutidou, Anastasios Nikolaou, Yiannis Kourkoutas, A. Alexopoulos, Ilias Tzavellas, Marilena E. Dasenaki, Νikolaos S. Τhomaidis, Stavros Plessas
Topics & Concepts
Food scienceMarinationChemistryThymolAntimicrobialWineOriganumEssential oilCarvacrolShelf lifeFood spoilagePreservativeFlavorBiologyBacteriaGeneticsOrganic chemistryEssential Oils and Antimicrobial ActivityMeat and Animal Product QualityPostharvest Quality and Shelf Life Management