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Updated: Jan 6, 2026

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

Published on: March 14, 2018

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提高全麦面包的保质期,使用优化菜,三角草和湾叶精油混合物

Mariana Pereira Silveira1,2, Karine Guimarães Moreira1, Míriam Aparecida de Aguilar Santos3

  • 1Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Brazil.

Chemistry & biodiversity
|October 30, 2025
PubMed
概括

这项研究探讨了面包产品的天然抗真菌解决方案. 子,花生和湾叶精油 (EO) 的混合物有效抑制了真菌生长,并显著延长了面包的保质期.

关键词:
制 制 制 制精油 精油 精油 精油食品的保存 食品的保存菌破坏 腐烂 菌破坏天然的抗微生物药物.

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