Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
Hongbo Li, Lili Zhao, Quanyu Dai, Haizhen Mo, Zhenbin Liu, Huayin Pu, Xiaolin Zhu, Lishan Yao, Dan Xu, Liangbin Hu
Topics & Concepts
Food scienceFlavorCuminumChemistryEssential oilZanthoxylumLipid oxidationTraditional medicineAntioxidantOrganic chemistryMedicineEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities