Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus cap...

Full description

Bibliographic Details
Main Authors: Carmen Ballester-Costa, Esther Sendra, Juana Fernández-López, Jose A. Pérez-Álvarez, Manuel Viuda-Martos
Format: Article
Language:English
Published: MDPI AG 2017-07-01
Series:Foods
Subjects:
essential oil
Thymus
antibacterial
antioxidant
meat homogenates
Online Access:https://www.mdpi.com/2304-8158/6/8/59

Similar Items

Similar Items