Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils.
- DOI
- 10.1016/j.foodchem.2020.128707
- Published
- 2021 May 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2020.128707,
title = {Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils.},
author = {Teneva D and Denkova Z and Denkova-Kostova R and Goranov B and Kostov G and Slavchev A and Hristova-Ivanova Y and Uzunova G and Degraeve P},
year = {2021},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2020.128707},
url = {https://doi.org/10.1016/j.foodchem.2020.128707}
}RIS
TY - JOUR TI - Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils. AU - Teneva D AU - Denkova Z AU - Denkova-Kostova R AU - Goranov B AU - Kostov G AU - Slavchev A AU - Hristova-Ivanova Y AU - Uzunova G AU - Degraeve P PY - 2021 JO - Food chemistry DO - 10.1016/j.foodchem.2020.128707 UR - https://doi.org/10.1016/j.foodchem.2020.128707 ER -
APA
D, T., Z, D., R, D., B, G., G, K., A, S., Y, H., G, U., & P, D. (2021). Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils.. Food chemistry. https://doi.org/10.1016/j.foodchem.2020.128707
Source records
- pubmed · retrieved 2026-09-27T13:23:37.791Z