Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for e...
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| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2021
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/98066/1/upm4.pdf http://psasir.upm.edu.my/id/eprint/98066/ http://www.ifrj.upm.edu.my/volume-28-2021.html |
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