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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

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Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable

Ran Tao1, Jacqueline Sedman1, Ashraf Ismail1

  • 1Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada.

Food Chemistry
|May 9, 2021
PubMed

Keywords:
Antimicrobial activityCarvacrol (PubChem CID:10364)Essential oilsListeria grayiVegetable preservationcinnamaldehyde (PubChem CID:637511)thymol (PubChem CID:6989)

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