Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects.
- DOI
- 10.1016/j.fochx.2026.103673
- Published
- 2026-02-23
- Container
- Food Chem X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.103673,
title = {Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects.},
author = {Mosabbeb AA and Majdi N and Eskandari S and Shojaee-Aliabadi S.},
year = {2026},
journal = {Food Chem X},
doi = {10.1016/j.fochx.2026.103673},
url = {https://doi.org/10.1016/j.fochx.2026.103673}
}RIS
TY - JOUR TI - Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. AU - Mosabbeb AA AU - Majdi N AU - Eskandari S AU - Shojaee-Aliabadi S. PY - 2026 JO - Food Chem X DO - 10.1016/j.fochx.2026.103673 UR - https://doi.org/10.1016/j.fochx.2026.103673 ER -
APA
AA, M., N, M., S, E., & S., S. (2026). Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.103673
Source records
- europe-pmc · retrieved 2026-09-27T04:57:44.472Z