Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

Published 2019 View Full Article

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Title
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria
Authors
Keywords
Microbial shelf life, Sensory shelf life, Olive phenols, Enterobacteriaceae, Pseudomonas fluorescens
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 295, Issue -, Pages 49-53
Publisher
Elsevier BV
Online
2019-02-19
DOI
10.1016/j.ijfoodmicro.2019.02.013

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