Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes' Milk Fortified with Essential Oils.

Licon, Carmen C; Moro, Armando; Librán, Celia M; Molina, Ana M; Zalacain, Amaya; Berruga, M Isabel; Carmona, Manuel.

Afiliação

Licon CC; Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA.
Moro A; Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Avda. José María Urbina y Che Guevara, 130105 Portoviejo, Manabí, Ecuador.
Librán CM; Food Product Quality Department, Consum S. Coop, Av. Alginet s/n, 46460 Silla, Valencia, Spain.
Molina AM; Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Zalacain A; Cátedra de Química Agrícola, E.T.S.I.A., Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Berruga MI; Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Carmona M; School of Architecture, Engineering and Design, Food Technology Lab, Universidad Europea de Madrid, C/Tajo s/n, Villaviciosa de Odón, 28670 Madrid, Spain.

Foods ; 9(1)2020 Jan 01.

Article em En | MEDLINE | ID: mdl-31906406