Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

Ghada Ksouda; Sabrine Sellimi; Franck Merlier; Aude Falcimaigne-cordin; Brigitte Thomasset; Moncef Nasri; Mohamed Hajji

doi:10.1016/j.foodchem.2019.02.103

journal article Aug 01, 2019

Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

Ghada Ksouda Sabrine Sellimi Franck Merlier

Aude Falcimaigne-cordin Brigitte Thomasset Moncef Nasri Mohamed Hajji

Food Chemistry Vol. 288 pp. 47-56 · Elsevier BV

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References

Details

Published: Aug 01, 2019
Vol/Issue: 288
Pages: 47-56
License: View

Authors

Université de Technologie de Compiègne, CNRS Laboratory for Enzyme and Cell Engineering, Compiègne, France

A

Aude Falcimaigne-cordin

Laboratory of Enzyme Engineering and Microbiology, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia;

M

Mohamed Hajji

Funding

PHC Utique

Cite This Article

Ghada Ksouda, Sabrine Sellimi, Franck Merlier, et al. (2019). Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive. Food Chemistry, 288, 47-56. https://doi.org/10.1016/j.foodchem.2019.02.103

Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

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