Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt
Aim Stirred yoghurt was supplemented with thyme essential oil in an attempt to enhance its quality. Materials and methods Thyme (Thymus vulgaris L.) essential oil concentrations (0, 2, 4, 6, 8, and 10 μl/ml) were added to the prepared stirred yoghurt and then examined for microbiological count and m...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
General Organization of Teaching Hospitals and Institutes
2020-01-01
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| Series: | Journal of Medicine in Scientific Research |
| Subjects: | |
| Online Access: | http://www.jmsr.eg.net/article.asp?issn=2537-091X;year=2020;volume=3;issue=4;spage=265;epage=269;aulast=H. |