Essential Oils as Natural Food Preservatives: Special Emphasis on Antimicrobial and Antioxidant Activities
Microbial contamination, chemical reactions like auto-oxidation, and physical damages are the main factors that can restrict the shelf life of food products. Using chemical additives is a common way to control these reactions; however, some of them are carcinogenic and consumers demand natural agent...
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/5807281 |
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